Best Zucchini Bread
from kristineskitchenblog.comThis zucchini bread is moist, perfectly spiced, and easy to make in one bowl. It's the best way to use up summer zucchini!
Servings: 10 servings
Calories: 189kcal
Ingredients
- 2 cups grated zucchini from 1 large zucchini*
- 4 tablespoons unsalted butter or coconut oil
- ½ cup unsweetened applesauce or mashed ripe banana
- ½ cup honey or pure maple syrup
- ¼ cup milk whichever kind you prefer
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg ½ teaspoon if you really like nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour or whole wheat flour
- ¾ cup chopped walnuts, pecans or chocolate chips optional
Instructions
- Preheat oven to 350° F.
- Generously grease a 9x5-inch loaf pan with cooking spray or butter and lightly flour the pan.
- Wrap the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.
- Place the butter (or coconut oil) in a large bowl and melt in the microwave. Let cool slightly if very hot. Add the applesauce, honey or maple syrup, milk and vanilla. Whisk until well combined. Whisk in the eggs.
- Sprinkle on the cinnamon, nutmeg, baking powder, baking soda and salt. Whisk until well combined.
- Add the white whole wheat flour and mix with a rubber spatula until almost combined. Gently fold in the zucchini and nuts (if using), being careful to not over-mix.
- Transfer the batter to the prepared pan. Bake for 55-65 minutes, until a tester inserted into the center of the bread comes out clean. (My favorite way to check for doneness is to insert an instant read thermometer into the center of the loaf - it should read 200-205°F.)
- Let bread cool in the pan for 20 minutes and then remove to a wire rack to cool completely.
- To store zucchini bread, wrap airtight and store at room temperature for up to 3 days, in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Video
Notes
- I measure out the 2 cups of shredded zucchini before squeezing out the moisture. Don't pack it into the measuring cup, just fill the cup loosely.
- You can make dairy-free zucchini bread by using coconut oil rather than butter and by using non-dairy milk.
Nutrition
Calories: 189kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 190mg | Potassium: 170mg | Fiber: 3g | Sugar: 16g | Vitamin A: 248IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 1mg
