Healthy Zucchini Bread Recipe
This Healthy Zucchini Bread is a moist and delicious twist on traditional banana bread, packed with fresh zucchini and made with wholesome ingredients. It’s lightly sweetened with a natural sweetener and uses oil for a tender crumb, making it a perfect guilt-free treat for breakfast or snack time.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups whole wheat flour
- 2 large eggs
- ⅔ cup natural sweetener (such as honey, maple syrup, or coconut sugar)
- ⅓ cup vegetable oil (can use olive oil or avocado oil)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare Zucchini: Wash and grate the zucchini using a box grater. Squeeze out excess moisture using a clean kitchen towel or paper towels to avoid a soggy bread texture.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, sweetener, oil, and vanilla extract until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon if using.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Add Zucchini: Fold the grated zucchini into the batter evenly.
- Pour Batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove from oven and let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure to squeeze the zucchini well to prevent excess moisture, which can make the bread soggy.
- This bread keeps well in an airtight container for up to 3 days at room temperature or up to a week refrigerated.
- You can add nuts or chocolate chips for extra texture and flavor.
- Substitute all-purpose flour if whole wheat is not available, but expect a slightly lighter texture.
- Adjust sweetener amount to taste depending on your preference and the sweetness of zucchini.
Keywords: healthy zucchini bread, zucchini bread recipe, low fat bread, whole wheat zucchini bread, easy zucchini bread
Find it online: https://recipeswithria.com/healthy-zucchini-bread-recipe/
