Healthy Zucchini Bread

Bake your leftover zucchini shreds into this sweet moist delicious healthy zucchini bread, as nourishing as it is delicious!

Course Breakfast, Snack, Snacks

Cuisine American

Keyword healthy zucchini bread, zucchini bread

Prep Time 15

Cook Time 55

Rest Time 20

Total Time 1 30

Servings people

Calories 207kcal

Author Kelli Shallal MPH RD

Equipment

1 loaf pan

Ingredients

2 cups whole wheat pastry flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup coconut sugar
1.5 tsp cinnamon
¼ tsp nutmeg
½ cup coconut oil
2 large eggs
¾ cup unsweetened applesauce
¼ cup maple syrup
2 tsp pure vanilla extract
2 cups shredded zucchini no need to blot or squeeze

Optional

½-1 cup add-ins chocolate chips, nuts, or raisins

Instructions

Preheat the oven to 350F, line the bottom of a 9x5 parchment pan with parchment paper, then grease the sides and bottom of the parchment paper. I usually trace the bottom of the loaf pan on parchment paper and cut a piece that fits the bottom of the loaf pan with kitchen shears.
Whisk the flour, baking powder, baking soda, salt, cinnamon, coconut sugar, and nutmeg together in a large bowl. Set aside.
2 cups whole wheat pastry flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup coconut sugar, 1.5 teaspoon cinnamon, ¼ teaspoon nutmeg
In a medium bowl, whisk the oil, brown sugar, eggs, applesauce, maple syrup, and vanilla extract together until combined. Whisk in zucchini.
½ cup coconut oil, 2 large eggs, ¾ cup unsweetened applesauce, ¼ cup maple syrup, 2 teaspoon pure vanilla extract, 2 cups shredded zucchini
Pour wet ingredients into the dry ingredients. Stir until just combined, do not overmix. Fold in any optional add-ins like chocolate chips or nuts. The batter is on the thicker side.
½-1 cup add-ins
Spread the batter evenly into the prepared loaf pan. Bake for 55 to 70 minutes. Optional - cover with aluminum foil halfway through to prevent too much browning on top. I did not do this. The bread is done when a toothpick inserted into a center comes out mostly clean, NO RAW batter! Baking times vary, so start checking around 45 minutes. Remove from the oven and place the pan on a wire rack to cool for at least 20 minutes.
Next, run a butter knife around the outside of the bread and turn the pan upside down on the rack to remove the bread from the pan. Allow bread to cool completely before slicing.

Video

Nutrition