Zucchini Bread From Garden Fresh To Baking Goodness!! | All About Living

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a distinct flavor.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

nuts

🥗Healthier: seeds

💰Cheaper: chopped oats

Seeds are nut-free and add crunch.

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the dry ingredients: 3 cups of all-purpose flour, 1.5 cups of sugar, 4.5 teaspoons of baking powder, 1 teaspoon of salt, and 1 teaspoon of cinnamon. Stir with a whisk until combined.

Set the dry ingredients aside.

In another bowl, combine 3 cups of shredded zucchini, 4 slightly beaten eggs, 2/3 cup of melted butter, and 1 teaspoon of orange extract. Stir well to combine.

Add 1 cup of walnuts to the wet mixture and stir until incorporated.

Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined, ensuring no flour is left on the bottom of the bowl.

Prepare two loaf pans by lining them with parchment paper, spraying with cooking spray, and then spraying the parchment paper again.

Divide the batter evenly between the two prepared loaf pans, ensuring they are level.

Place the loaf pans in the preheated oven and bake for 1 hour to 1 hour and 10 minutes, checking for doneness with a toothpick at the 1 hour mark.

Once baked, let the loaves cool in the pans for about 30 minutes before removing them using the parchment paper. Allow them to cool completely before wrapping in plastic wrap.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens