Mini Stand Mixer Challenge: Zucchini Bread | Kitchen in the Box 3.5 Quarts

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).

Grease and flour a loaf pan.

Grate the zucchini and set aside to drain.

In a large bowl, mix the eggs and sugar until well combined.

Add the vegetable oil and vanilla extract to the egg mixture and stir until smooth.

In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the grated zucchini, nuts, and raisins or coconut if using.

Pour the batter into the prepared loaf pan.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Slice and serve once completely cooled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens