Make the BEST Zucchini Bread

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 1 1/2 cups of zucchini on the fine setting of a cheese grater and set aside.

In a bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, 1 cup sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 pinch salt, and 1 teaspoon pumpkin pie spice. Whisk together.

In a separate bowl, whisk 2 eggs lightly, then add 1/2 cup whole milk and mix.

Add 1/2 cup melted butter to the egg and milk mixture, then add 1 teaspoon vanilla and mix well.

Combine the dry ingredients with the wet ingredients, mixing until just combined.

Fold in the grated zucchini and 1 cup of walnuts (if using).

Grease two 8x4 inch pans well, then pour the batter evenly into both pans.

Bake at 350°F for 45 to 55 minutes, or until a toothpick comes out with just loose crumbs.

Let the loaves cool for about 15 minutes.

Run a knife around the outside of the loaf to loosen it, then invert onto a wire rack or plate to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens