Description
This healthy zucchini bread is moist and delicious, packed with nutrients and flavor. A perfect way to use up your garden zucchini!
Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, combine the grated zucchini, applesauce, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in the chopped nuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze the bread by wrapping it tightly in plastic wrap and placing it in a freezer bag for up to 3 months.
- Category: Dessert
- Method: Baking
Nutrition
- Calories: 150
- Sugar: 5
- Sodium: 120
- Fat: 6
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: healthy zucchini bread, moist zucchini bread, whole wheat zucchini bread, easy zucchini bread recipe