Healthy Zucchini Bread
A moist and delicious zucchini bread recipe that is healthier than traditional versions, made with whole wheat flour and less sugar.
Ingredients
- 1 1/2 cups freshly grated zucchini
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/3 cup natural sweetener honey, maple syrup, or coconut sugar
- 2 eggs
- 1/3 cup neutral oil avocado or light olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Pinch of salt
- Optional: chopped nuts or a dash of nutmeg
Instructions
- Preheat the oven to 350°F (175°C).
- In one bowl, mix together the whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon.
- In another bowl, whisk the eggs, oil, vanilla, and sweetener together, then fold in the grated zucchini.
- Combine the wet and dry ingredients, stirring gently until just combined.
- Pour the batter into a greased loaf pan and smooth the top.
- Bake for 45-50 minutes, until a toothpick inserted comes out clean.
- Allow to cool for at least 20 minutes before slicing.
Notes
Store the loaf wrapped in foil at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze individual slices for later enjoyment.