Healthy Zucchini Bread
User Reviews
5
Healthy Zucchini Bread
Description
Healthy Zucchini Bread is a baked quick bread featuring shredded zucchini integrated into a batter of all-purpose and almond flour, cinnamon, baking powder, baking soda, and salt. The wet ingredients include eggs, cane sugar, extra-virgin olive oil, almond milk, and vanilla extract. The zucchini is drained to reduce moisture before mixing, ensuring the bread sets properly. Baking at 350°F until a toothpick tests clean results in a loaf with a moist crumb and gentle spice from cinnamon.
The use of almond flour adds nuttiness and a tender crumb, while optional chocolate chips on top provide a sweet contrast to the subtly spiced bread. The recipe offers a vegan alternative by substituting flax eggs and adding apple cider vinegar and extra baking powder to help the bread rise. The process avoids overmixing to keep the bread light and tender.
This zucchini bread works well as a wholesome snack or breakfast item. The bread stores well after cooling, maintaining its texture and flavor. The instructions suggest greasing loaf pans and carefully managing moisture for best results.
Ingredients
- 2 cups zucchini about 2 medium zucchini, packed, shredded
- 2 cups all-purpose flour
- 1 cup almond flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 4 egg see note below for vegan option, large
- 1 cup cane sugar
- ½ cup extra-virgin olive oil
- ½ cup almond milk
- 2 teaspoons vanilla extract
- ½ cup chocolate chips optional
Instructions
- Preheat the oven to 350°F and grease or lightly spray two 8x4” loaf pans.
- Place the shredded zucchini on paper towels to drain. Set aside.
- In a medium bowl, combine the flours, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, whisk together the eggs, sugar, olive oil, almond milk, and vanilla. Gently squeeze any excess moisture from the zucchini then stir into the egg mixture. Add the dry ingredients to the bowl and stir until just combined. Do not overmix.
- Pour the batter into the prepared pans and sprinkle the chocolate chips on top, if using. Bake for 45 to 50 minutes or until a toothpick comes out clean. Let cool.
Notes
- To make vegan, substitute eggs with a flaxseed mixture (1/4 cup ground flaxseed + 1/2 cup water, thickened for 10 minutes) and add 2 teaspoons apple cider vinegar plus an extra teaspoon baking powder to help with rising.
- Drain shredded zucchini well on paper towels to remove excess moisture before adding to batter.
- Do not overmix the batter to maintain a tender crumb texture in the baked bread.
User Reviews
Overall Rating
5
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