Healthy Zucchini Bread
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5
6 reviews
Excellent
Healthy Zucchini Bread
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This Healthy Zucchini Bread recipe is made with whole wheat flour, lightened up with applesauce, and loaded with cinnamon. It's a soft, moist, and easy quick bread the whole family will love! Gluten free friendly.
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Ingredients
- 1 cup whole wheat flour Bob’s Red Mill brand
- 1 cup all-purpose flour see notes, unbleached, Bob's Red Mill, 2 tablespoons
- 1 tablespoon ground cinnamon
- 1.5 teaspoons baking soda
- 1/2 teaspoon salt fine sea salt
Wet Ingredients
- 2/3 cup brown sugar
- 1/2 cup applesauce
- 1/3 cup avocado oil or light olive oil, 1 tablespoon
- 1 egg large
- 2 teaspoons vanilla extract
- ¼ cup non-dairy milk
- 1.5 cups zucchini lightly packed (water squeezed out then measured, finely shredded
Instructions
- Preheat oven to 350ºF and line a 9x5 loaf pan with parchment paper; set aside.
- Shred zucchini: Make sure zucchini is shredded, all water squeezed out and shredded zucchini measures 1.5 cups slightly packed; set aside.
- Mix dry ingredients: In a medium bowl whisk together flours, cinnamon, baking soda and salt; set aside.
- Mix wet ingredients: In a large bowl whisk together brown sugar, applesauce, and oil. Add in egg and vanilla, whisking until smooth.
- Combine: Add in about half of the flour mixture, stir a couple times, then add in the rest of the flour and milk until almost combined, then fold in shredded zucchini until fully incorporated.
- Bake: Transfer batter to prepared loaf pan and bake for 30 minutes uncovered. Cover with foil and continue baking another 15-20 minutes, or until inserted toothpick in center comes out clean. Edges will be brown and top somewhat high. I suggest checking on the bread after a total of 40-45 minutes.
- Cool: Allow bread to cool in pan for 15 minutes before transferring to wire rack to cool completely.
- Slice into cooled bread, enjoy with a slab of butter or your favorite nut butter for the ultimate slice.
Notes
- FLOUR - you can also use all Bob's Red Mill Whole Wheat Pastry Flour. If using whole wheat white flour, just use 2 cups. If you're looking for a grain free version, make my paleo zucchini bread! If looking to make this gluten free, try 2 cups of Bob's Red Mill 1:1 Gluten Free Baking Flour.
- EGGS - I have not tried this recipe with an egg substitute, so I can't say for sure how it will turn out. Flax seed eggs are usually my go-to. If trying this, the texture of the bread may change slightly. I do not recommend using gluten free flour in combination with an egg replacement as the bread will likely turn out gummy.
- APPLESAUCE - you can sub the applesauce with banana, or use this recipe.
- SUGAR - use up to 1 cup sugar for a sweeter bread. You can use the granulated sugar of your choice (i.e. coconut sugar, Swerve, etc.). I have not tested this version with maple syrup.
- STORAGE - store leftover bread tightly wrapped with plastic wrap or in an airtight container at room temperature for 2 days or in the fridge for 5 days.
- REHEAT - pop a slice in the toaster oven for 5 minutes or in the microwave for 30 seconds, until warm.
Nutrition Information
Show Details
Serving
1piece
Calories
204kcal
(10%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
268mg
(11%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 204kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 268mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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