Cook With Me: “Better Than Ever” Zucchini Bread Recipe

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.

Grate 3 zucchinis until you have 1 and 1/2 cups of shredded zucchini, leaving the skin on for added color.

Do not squeeze out the moisture from the grated zucchini; keep it as is for moisture in the bread.

In a mixing bowl, combine the flour, brown sugar, white sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.

Add 1/4 cup of vegetable oil, 1/4 cup of applesauce, and 2 eggs to the dry ingredients and mix until combined.

Preheat the oven to 350°F (175°C).

Prepare a 9x5 loaf pan for baking.

Pour the batter into the prepared loaf pan, ensuring there is room for it to rise.

Bake in the preheated oven for 55 to 70 minutes, checking for doneness due to the moisture from the zucchini.

Let the bread cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens