Description
This Moist Healthy Zucchini Bread is a wholesome and delicious snack option perfect for using up fresh zucchini. Made with whole wheat flour and natural sweeteners like honey and applesauce, it offers a moist texture and warm cinnamon flavor without excess sugar or fat. Optional walnuts add a nice crunch, making it an ideal treat for breakfast or an afternoon snack.
Ingredients
Scale
Wet Ingredients
- 2 cups grated zucchini
- 1/2 cup applesauce
- 1/4 cup honey
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Optional
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) to warm up while you prepare the batter.
- Mix wet ingredients. In a large bowl, combine the grated zucchini, applesauce, honey, vegetable oil, eggs, and vanilla extract thoroughly until smooth.
- Combine dry ingredients. In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon to evenly distribute the leavening and spices.
- Incorporate dry into wet. Gradually add the dry ingredients into the wet mixture, gently stirring to combine without overmixing, which can toughen the bread.
- Add walnuts. Fold in the chopped walnuts if you are using them for extra texture and flavor.
- Prepare baking pan. Grease a loaf pan to prevent sticking and pour the batter evenly into the pan.
- Bake the bread. Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating it’s fully cooked.
- Cool and serve. Remove the zucchini bread from the oven and allow it to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Slice and enjoy as a healthy snack.
Notes
- Grate zucchini finely and squeeze out excess moisture for better texture.
- Honey can be substituted with maple syrup for a vegan variation; use flax eggs instead of regular eggs.
- Whole wheat flour adds fiber and nutrients compared to all-purpose flour.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing slices individually wrapped allows for longer storage and easy snacks.
