Healthy zucchini bread. This easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. A combination of whole-wheat flour and oats in the batter make it more nutritious–and more interesting–than standard zucchini bread, too! Use up all those summer zucchini in this easy and healthy zucchini bread recipe.
That depends on what recipe you use. In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, nutmeg and salt until combined. Healthy zucchini bread is a result of my local farmer’s zucchini season in full swing. You can cook Healthy zucchini bread using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Healthy zucchini bread
- Prepare 1 Cup of white unbleached all-purpose flour.
- You need 1 cup of whole wheat flour.
- You need 1 teaspoon of baking soda.
- You need 1 teaspoon of baking powder.
- It’s 1 1/2 teaspoon of cinnamon.
- Prepare 1/2 teaspoon of salt.
- It’s 2 of medium zucchini, about 2 cups shredded.
- You need 1/2 cup of granulated sugar.
- Prepare 1/4 cup of honey.
- It’s 1/2 cup of plain nonfat Greek yogurt.
- You need 2 of large eggs.
- It’s 6 tablespoons of coconut oil, melted and cool.
Therefore, super easy recipe and truly healthy zucchini bread. No white flour, no sugar, no oil without sacrificing the flavour or moistness. Freshly grated zucchini and applesauce make bread moist. A moist and delicious zucchini bread flavored with walnuts and cinnamon.
Healthy zucchini bread instructions
- Preheat oven to 325. Line 9 by 5 loaf pan with two sheets of parchment paper to easily lift bread out or use silicone pan..
- In a large bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine..
- Shred the zucchini using coarse holes on grader, both peel and flesh. Please shredded zucchini in a clean dish towel and squeeze out any extra moisture..
- In a medium mixing bowl, combine the shredded zucchini, sugar, honey, yogurt, eggs, and coconut oil. Stir to combine..
- Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined..
- Pour batter into loaf. Bake for 60 to 70 minutes or until a wooden toothpick inserted in Center comes out with the few crumbs attached. Cool in pan for 10 minutes. Lift out of pan using parchment paper and cool on wire rack for another 10 minutes. Store at room temperature for up to 3 days..
Easy to bake and freeze, this recipe makes two loaves. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. To make this we used: oat flour, cinnamon, ground ginger, nutmeg, baking powder, baking soda, salt, olive oil, egg, vanilla extract, honey almond milk and zucchini. How do you grate zucchini for zucchini bread?