Double-Duty Delicious: Healthy Zucchini Bread Recipe

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Zucchini bread is a classic treat enjoyed by many. But sometimes, those classic recipes can be loaded with sugar and unhealthy fats. Here’s the good news: you can still enjoy this delicious bread with a healthy twist! This recipe uses wholesome ingredients and keeps the added sugar to a minimum, making it a perfect snack or even a healthy breakfast option.

This guide will take you through everything you need to know about making healthy zucchini bread, from gathering the ingredients to baking the perfect loaf.

Healthy Zucchini Bread
Healthy Zucchini Bread

Ingredients:

2 medium zucchinis (grated)

  • 1 1/2 cups whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 cup chopped walnuts (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup applesauce (unsweetened)
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla extract

  • Directions:

    1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
    2. Grate the zucchini. Use a box grater or the grater attachment on your food processor. You can squeeze out any excess moisture with a paper towel, but it’s not absolutely necessary.
    3. In a large bowl, whisk together the dry ingredients: whole wheat flour, rolled oats, chopped walnuts (if using), baking powder, baking soda, cinnamon, nutmeg, and salt.
    4. In a separate bowl, whisk together the wet ingredients: applesauce, honey, eggs, and vanilla extract.
    5. Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix!
    6. Fold in the grated zucchini. Gently fold the zucchini into the batter until evenly distributed.
    7. Pour the batter into the prepared loaf pan. Smooth out the top with a spatula.
    8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
    9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

    Nutrition Facts (per slice):

    Calories: 180

  • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 30mg
  • Sodium: 120mg
  • Carbohydrates: 30g
  • Fiber: 3g
  • Sugar: 10g
  • Protein: 4g

  • Please note: This is just an estimate, and the actual nutritional content can vary depending on the specific ingredients you use.

    Conclusion

    This healthy zucchini bread recipe is a delicious and nutritious way to enjoy this classic treat. It’s packed with fiber and healthy fats from the whole wheat flour, rolled oats, and nuts (if using), and the natural sweetness from the applesauce and honey keeps the added sugar to a minimum.

    This recipe is also easily customizable! You can add in other chopped nuts, dried fruit, or even a sprinkle of chocolate chips for a little extra indulgence.

    Here are some additional tips for making healthy zucchini bread:

    Use ripe zucchinis for the best flavor and moisture.

  • Don’t overmix the batter. This can make the bread tough.
  • Let the bread cool completely before slicing it. This will help it set properly.

  • Frequently Asked Questions (FAQs)

    1. Can I use brown sugar instead of honey?

    Yes, you can substitute brown sugar for honey in a 1:1 ratio. However, keep in mind that brown sugar has slightly more calories and sugar than honey.

    2. Can I make this recipe vegan?

    Yes, you can easily make this recipe vegan! Substitute the eggs with 1/4 cup of mashed banana or 1/4 cup of unsweetened applesauce per egg.

    3. My bread is too moist. What went wrong?

    There are a few reasons why your bread might be too moist. First, you may not have squeezed out enough moisture from the grated zucchini. Second, you might have overmixed the batter. Finally, your oven temperature could be off.

    4. How can I store zucchini bread?

    Zucchini bread can be stored at room temperature in an airtight container for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months.