Super Moist Zucchini Bread Recipe - Tasty Baking Videos by Warren Nash

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.

Take a mixing bowl and add 200g of plain flour.

Run a whisk through the flour to save sieving it.

Add 175g caster sugar, a pinch of salt, half a tsp of bicarbonate of soda, baking powder, and cinnamon to the bowl.

Use a wooden spoon to briefly mix the dry ingredients together.

In a separate bowl, add 60ml of milk, 200ml of vegetable oil, 1 tsp of vanilla extract, and crack in 1 egg.

Using a whisk, thoroughly mix these wet ingredients together.

Take the bowl of dry ingredients and pour the wet mixture in.

Using a wooden spoon, combine the ingredients together being careful not to overwork it too much.

Take a grater and grate in 1 zucchini.

Stir the zucchini into the mixture until thoroughly combined.

Take a loaf tin lined with greaseproof or parchment paper and pour all the mixture in.

Line the top down the middle with 20g of walnuts.

In an oven preheated to 180°C/350°F, bake the zucchini bread for between 45 and 55 minutes.

Use a knife to check if it's cooked in the middle, then remove from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens