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This moist, delicious Zucchini Bread with walnuts, cinnamon, and vanilla, is made healthy and lightweight with applesauce – an excellent strategy to use up that summer zucchini!

Zucchini Bread

This easy zucchini bread recipe was modified from my Chocolate Chip Zucchini Bread with a lot of cinnamon, walnuts, and vanilla. I like how this got here out!! It’s a classic zucchini bread recipe made lighter, not overly sweet – barely enough to be perfect for having fun with together with your morning coffee for breakfast or as a day snack. To make it healthier I used half whole wheat flour with the all purpose flour which turned out great. Some zucchini recipes you possibly can bake this summer, do that Chocolate Zucchini Bread, Banana Zucchini Cake, and Pineapple Zucchini Cupcakes.

Why This Works!

• Light in calories: For a healthier tackle zucchini bread that doesn’t compromise on flavor, but reduces the quantity of butter and sugar, that is the most effective zucchini bread recipe!
• Healthy! Most zucchini bread recipes add a whole lot of sugar and butter. This recipe is flippantly sweetened and swaps out many of the butter for apple sauce.
• Delicious – My daughter Madison loves this quick bread!
• Make it ahead – you possibly can make this ahead for the week and refrigerate or freeze the remainder.

Ingredients

• Shredded Zucchini: from about 1 1/4 large zucchini, not packed, not squeezed because the moisture from the zucchini helps keep the bread moist.
• Flour: I utilized a combination of all-purpose flour and white whole-wheat flour. Nevertheless, bizarre whole-wheat flour can be an acceptable alternative, or you possibly can opt to make use of solely all-purpose flour.
• Sweetener: Light brown or dark brown sugar, not packed.
• Spices: Vanilla, ground cinnamon and salt
• Leavening agents: baking soda and baking powder, to make the bread rise (be sure they’re not expired)
• Nuts: Chopped walnuts or pecans. You may as well omit.
• Egg: 1 large egg, added for texture and taste
• Fat: melted unsalted butter, or dairy-free butter for moisture and helps with leavening
• Apple sauce: This helps reduce the calories and replaces a number of the butter.

How To Make Zucchini Bread

1. Prepare pan: Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray.
2. Mix dry ingredients: flour, sugar, baking powder, baking soda, cinnamon and salt in a big bowl. Mix well.
3. Add nuts: Add 1/2 cup walnuts and gently mix to mix.
4. Wet Ingredients: In a medium bowl, whisk egg, vanilla, melted butter, apple sauce then mix within the grated zucchini.
5. Mix: Add to the flour mixture to the wet ingredients and stir until just blended.
6. Add batter to pan: Pour batter into the prepared 9×5-inch loaf pan and top with remaining nuts.
7. Bake: Bake the bread 45-55 minutes, or until a toothpick inserted in the middle comes out clean.
8. Let cool: Cool the bread for about 10 minutes within the pan. Remove loaf from pan and let it cool further before slicing.

Variations

• Sweetener: If you wish to use monk fruit brown sugar sweetener as a substitute of brown sugar, it’ll work positive.
• No applesauce? Swap it for banana but know it’ll change the flavour.
• Nuts: Sub pecans for walnuts or omit them.
• Spices: Add some nutmeg with the cinnamon for a variation.
• Muffins: Make zucchini muffins as a substitute of a loaf – bake for about 25 minutes until a toothpick comes out clean.
• Dairy-free: Swap butter for coconut oil
• Yellow Squash: You should use yellow squash rather than zucchini should you prefer. Avoid using the seeds.

The best way to Shred Zucchini for Bread

You may grate the zucchini with a box grater or in a food processor using the shredding attachment. Grating zucchini by hand gives you a finer texture, whereas shredding ends in long strands.

The best way to Store

To store, slice and wrap each bit in plastic wrap. Store bread in an airtight container within the refrigerator for as much as 5 days. See directions below to freeze.

FAQs

Do you peel zucchini for zucchini bread?

No, there’s no must peel zucchini for this recipe, but when you wish to hide any green stuff out of your kids, you definitely can.

Do you squeeze water out of zucchini for bread?

Don’t squeeze the water out – it’s what makes the bread so moist.

Can zucchini bread be frozen?

Leftover zucchini bread is ideal for freezing. You may even double the recipe and freeze half for later. I prefer to slice it and store the pieces in a bag with parchment paper in between in order that they don’t freeze together. Individually wrapping the slices in aluminum foil is an alternative choice. Thaw the bread overnight within the fridge or microwave it straight from the freezer.

More Healthy Quick Bread Recipes You’ll Love:

Prep: 20 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 15 minutes mins

Yield: 16 servings

Serving Size: 1 slice

• Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray.

• Mix flour, sugar, baking powder, baking soda, cinnamon and salt in a big bowl. Mix well.

• Add 1/2 cup walnuts and gently mix to mix.

• In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini.

• Add to the flour mixture and stir until just blended.

• Pour batter into the prepared 9×5-inch loaf pan and top with remaining nuts.

• Bake 45-55 minutes, or until a toothpick inserted in the middle comes out clean.

• Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

Last Step:

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Should you prefer to make use of all purpose only, use 2 cups and omit the entire wheat.
See notes above on learn how to store, freeze and variations.

Serving: 1 slice, Calories: 144 kcal, Carbohydrates: 21 g, Protein: 3.5 g, Fat: 5.5 g, Saturated Fat: 1.5 g, Cholesterol: 15.5 mg, Sodium: 125 mg, Fiber: 2 g, Sugar: 8 g