ZUCCHINI BREAD | EASY Zucchini Bread Recipe | Bake With Me

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.

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

Add around 2 cups of grated zucchini (about 305 grams) to the dry ingredients and fold in.

For the wet ingredients, add 2 large eggs, 1 and 1/2 teaspoons of vanilla extract, and 1/2 cup of grapeseed oil (or vegetable oil) to a separate bowl and combine well.

Combine the wet ingredients with the dry ingredients and add 1/2 cup of milk (or Greek yogurt, dairy-free nut milks, or seed milks). Mix thoroughly.

Add 1/2 cup of roasted pumpkin seeds (or nuts like walnuts or pecans) to the batter.

Pour the batter into an 8x4 loaf pan.

Bake in a preheated oven at 350 degrees Fahrenheit for about 50 minutes, or until a toothpick comes out clean.

Let the zucchini bread cool in the pan for about 10 minutes before transferring it to a cooling rack.

Allow the zucchini bread to cool completely for another 20 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens