Healthy Zucchini Bread
User Reviews
5
Healthy Zucchini Bread
Description
The recipe blends grated zucchini, squeezed dry to remove excess moisture, into a batter made from gluten-free all-purpose flour, cinnamon, coconut sugar, melted coconut oil, eggs, and vanilla extract. Mini dark chocolate chips are folded in for bursts of chocolate throughout the bread.
The batter is baked in a lined bread loaf pan at 350°F until a toothpick inserted comes out clean, about 40 to 50 minutes. Cooling fully before slicing ensures clean cuts and sets the texture.
This zucchini bread is moderately sweet with spice notes from cinnamon and subtle flavor from vanilla. The grated zucchini provides moisture and slight vegetable sweetness without overpowering the chocolate chips.
Coconut sugar and oil can be substituted with brown sugar and butter if preferred. Use Paleo baking flour instead of gluten-free blend if desired. Adjust baking times based on your oven and always check for doneness with a toothpick test.
Ingredients
- 1 ½ cups zucchini pat dry, grated
- 1 ½ cups all-purpose flour see note, gluten free 1 to 1
- ½ tsp salt sea salt
- 1 tsp baking soda
- ½ tsp cinnamon
- ⅔ cup coconut sugar
- ½ cup coconut oil melted
- 2 egg
- 1 tsp vanilla extract
- 1 cup dark chocolate chips mini
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
- Grate the unpeeled zucchini. Once grated, squeeze out the excess moisture with paper towels. Then, measure out the 1 ½ cups. Set aside.
- In a large mixing bowl, combine the gluten free flour, sea salt, baking soda, cinnamon, and coconut sugar. Stir to combine.
- Then, add in the grated zucchini, melted coconut oil, eggs, and vanilla. Stir to combine.
- Fold in the chocolate chips.
- Transfer the batter to the lined bread pan. Smooth out the top with a spatula. Dot with a few chocolate chips on top.
- Bake for 40 to 50 minutes, until a toothpick inserted comes out clean.
- Finally, remove the healthy zucchini bread from the oven. Fully cool before slicing into.
Notes
- Squeeze grated zucchini thoroughly with paper towels or cheesecloth to remove extra moisture before adding to the batter.
- Coconut sugar can be replaced with lightly packed brown sugar if unavailable.
- Melted coconut oil can be substituted with melted butter.
- All-purpose gluten-free flour can be swapped for Paleo baking flour using a 1-to-1 ratio.
- Baking time may vary depending on the oven; test doneness by inserting a toothpick before removing.
- Allow the zucchini bread to cool completely in the pan before slicing to prevent crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 350mg | 15% |
| Potassium | 242mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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