Moist Zucchini Bread Recipes Perfectly Spiced!

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 the zucchini using the large holes of a cheese grater into a colander.

Squeeze the zucchini to help release any extra moisture.

Set the colander aside and allow the zucchini to continue to drain while mixing the rest of the ingredients.

In a small bowl, add 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of salt, 2 teaspoons of ground cinnamon, and 1/2 cup of chopped walnuts. Whisk these together and set aside.

In a large bowl, add 1 cup of light brown sugar, 2 large eggs, 1/2 cup of sourdough starter discard, 2 teaspoons of vanilla extract, and 1/2 cup of vegetable oil. Mix until smooth.

Add the dry ingredients to the wet ingredients and stir until combined.

Give the zucchini one last squeeze and stir it into the batter.

Pour the batter into a greased 9 by 5 inch baking dish.

Bake at 350 degrees Fahrenheit for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.

Let the zucchini bread cool for 15 minutes.

Run a butter knife around the edges to release them from the dish.

Transfer the bread to a cooling rack.

Enjoy your zucchini bread warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens