Zucchini Bread | Sally's Baking

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 (177°C). Grease a 9x5-inch loaf pan.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside.

In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini.

Pour the wet ingredients into the dry ingredients. Gently stir or whisk until just combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts.

Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes. (Loosely cover with aluminum foil halfway through to prevent heavy browning on top.) The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter.

Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan. For neat slices, continue cooling bread directly on a wire rack and then slice once cooled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens