ZUCCHINI BREAD | Great Baking Tip Included

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.

Use a stand mixer to combine 3 whole eggs, 1 cup peanut oil, 3 teaspoons vanilla extract, and 2.5 cups sugar on low speed until combined.

Add 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, and a smidge more cinnamon for flavor, along with 0.5 teaspoon baking powder, and mix together.

Gradually add 3 cups of all-purpose flour, one cup at a time, to avoid making a mess, mixing after each addition.

Fold in 2 cups of shredded zucchini, using a hand grater to shred it.

Prepare loaf pans by lining them with parchment paper to prevent sticking.

Evenly divide the batter between the prepared loaf pans.

Bake in the oven at 350 degrees Fahrenheit for about 1 hour, until the tops are set and almost firm.

Once baked, remove the loaves from the oven and let them cool in the pans for a few minutes before lifting them out using the parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens