Zucchini Bread
Zucchini bread is an excellent recipe for your extra zucchini. It is also a healthy alternative to other types of bread, as it is low in fat and calories. This bread is perfect for breakfast, brunch, or a snack. Bakers or non-baker can easily make this bread with simple ingredients
Ingredients
- 250 grams Zucchini, grated (squeeze the excess liquid out)
- 1 1/2 cups Whole wheat flour
- 2-3 medium Eggs
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 3/4 cup Brown sugar, packed (feel free to use sugar sub brown sugar)
- 1/2 tsp Salt
- 1 tsp Vanilla extract
- 1/4 cup Maple Syrup (or sugar-free maple)
- 4 tbsp Butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan (9 x 15 inches). Line the loaf pan with parchment paper for easy serving.
- Combine flour, brown sugar, baking soda, baking powder, and salt in a large bowl.
- Whisk together eggs, butter, maple syrup, and vanilla extract in a separate bowl.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in zucchini.
- Pour batter into prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let bread cool in pan for 15 minutes before removing to a wire rack to completely cool.
- Enjoy with whipped butter!
Notes
Did you make this recipe? Please tag me on Instagram @melshealthybowl.
Zucchini Variations:
- Add 1/2 cup of cocoa powder to the dry ingredients to make chocolate zucchini bread.
- Add 1/2 cup of pumpkin puree to the wet ingredients to make pumpkin zucchini bread.
- Add 1/4 cup of lemon juice and one teaspoon of lemon zest to the wet ingredients to make lemon zucchini bread.
Tried this recipe?Let us know how it was!