Homemade Zucchini Bread ~ Mom's Zucchini Bread ~ Amy Learns to Cook

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.

Grease and flour a large loaf pan using Crisco and flour.

Grate 2 cups of zucchini using a KitchenAid mixer with a grater attachment or a box grater.

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 3 teaspoons of cinnamon.

In another bowl, mix 3 eggs until well combined, then add 2 cups of sugar and mix until combined.

Add 1 cup of vegetable oil and 2 teaspoons of vanilla extract to the egg mixture and mix until smooth.

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

Fold in the grated zucchini until evenly distributed in the batter.

Pour the batter into the prepared loaf pan, scraping down the sides to get all the batter in.

Bake in the preheated oven for about 50 minutes, checking with a toothpick to see if it comes out clean.

Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens