Healthy Zucchini Bread
Yield: 20 servings
Calories: 240kcal
Zucchini bread is an easy to make, tender treat with a cake-like texture. Each slice is packed with healthy freshly grated zucchini, pecans, cranberries, cinnamon, nutmeg and whole wheat flour.
Ingredients
- 3 cups (426 g) grated zucchini
- 3 cups (400 g) white whole wheat flour
- 2 teaspoons (6 g) cinnamon
- 2 teaspoons (12 g) baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon (3 g) kosher salt
- 2 large eggs
- 1 cup (200 g) granulated sugar
- ⅓ cup (60 g) dark brown sugar, packed
- 1 ½ teaspoon (7 ml) pure vanilla extract
- ½ cup (120 ml) vegetable oil
- ¼ cup (60 ml) unsweetened apple sauce
- ¾ cup (84 g) pecans, chopped
- ¾ cup (115 g) dried cranberries
Special Equipment
Instructions
- Place the oven rack in the center position. Preheat to 350ºF (177ºC).
- Place the freshly grated zucchini in a colander or sieve set over a bowl to drain some of the excess water.
- In a medium-sized bowl whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set the dry ingredients aside.
- In a large bowl whisk together the eggs, granulated sugar, brown sugar, and vanilla.
- Add the drained grated zucchini to the egg mixture and stir to combine.
- Add the vegetable oil and applesauce to the wet ingredients and stir to combine.
- Add dry ingredients to the wet ingredients, gently folding, using three additions. Leave some dry flour spots.
- Add pecans and cranberries to the batter, stirring just to combine.
- Grease two 5 by 9-inch loaf pans with vegetable oil or cooking spray.
- Evenly divide the zucchini bread batter into each loaf pan. Allow batter to sit for 10 minutes before baking.
- Bake loaves side by side in the center of the oven until a toothpick inserted in the center comes out clean and surface is golden brown, about 40 to 50 minutes.
- Allow bread to cool in pans for 10 minutes.
- Use a spatula to release the sides of the bread from the loaf pan then place on a cooling rack.
- Once zucchini bread has cooled completely, slice and serve.
Notes
- Zucchini bread can be wrapped and stored in an airtight container for up to 3 days.
- Melted coconut oil, butter or ghee can be substituted for vegetable oil.
- All-purpose flour or whole wheat flour can be substituted for white whole wheat flour.
- Chocolate chips are an optional add-in for a sweeter bread.
- MAKE IT VEGAN: Use two flaxeggs instead of regular eggs.
- MAKE IT GLUTEN-FREE: Use gluten-free flour.
Nutrition
Calories: 240kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 233mg | Potassium: 58mg | Fiber: 3g | Sugar: 18g | Vitamin A: 50IU | Vitamin C: 7.4mg | Calcium: 20mg | Iron: 1.3mg
Recipe Link