How to make Zucchini Bread | Better Than Your Grandma’s!

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 your oven to 350°F (175°C).

Grease and flour an 8-inch loaf pan.

Sift together 190 g all-purpose flour, 3 g salt, 3 g baking powder, 2 g baking soda, 4 g ground cinnamon, and 1 g ground nutmeg in a bowl and set aside.

In a large bowl, add 190 g grated zucchini, 140 g light brown sugar, 80 ml olive oil, 80 ml Greek yogurt, 2 large eggs, and 5 ml vanilla extract. Blend these together until combined.

Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

Add 1 teaspoon of grated lemon zest and 55 g of chopped walnuts (optional) to the mixture and fold in gently.

Pour the batter into the prepared loaf pan and sprinkle a few more walnuts on top if desired.

Bake in the preheated oven for about 40-50 minutes, checking for doneness with a skewer or toothpick after 40 minutes.

Let the bread set in the pan for about 15-20 minutes before removing it from the tin.

Slice and serve warm or let cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens