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Healthy Zucchini Bread

A deliciously moist and nutritious zucchini bread, perfect for breakfast, snacks, or tea time, made with wholesome ingredients and packed with flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini (about 1 medium zucchini) Squeeze out excess moisture before grating.
  • 1/2 cup unsweetened applesauce
  • 1/3 cup honey or maple syrup Use maple syrup for a vegan option.
  • 1/4 cup coconut oil, melted Substitute with vegetable oil if needed.
  • 2 eggs Can replace with flax eggs for a vegan version.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups whole wheat flour Or use half almond flour for a gluten-free option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts or chocolate chips Optional for indulgence.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with oil or line it with parchment paper.
  2. In a large bowl, combine grated zucchini, applesauce, honey or maple syrup, melted coconut oil, eggs, and vanilla extract. Mix well.
  3. In another bowl, whisk together whole wheat flour, baking soda, baking powder, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in nuts or chocolate chips if using.
  5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove from the oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store leftovers wrapped tightly at room temperature for up to 3 days, or slice and freeze for longer preservation.