Healthier Zucchini Bread Recipes

EASY HEALTHY ZUCCHINI BREAD

Steps:

• Pre-heat the oven to 180°C/350°F and line a loaf pan with parchment paper.
• Add all the ingredients in a large mixing bowl then whisk until combined.
• Transfer the batter to the prepared loaf pan and place in the oven.
• Allow to bake for 30-45 minutes or until a skewer or toothpick inserted comes out clean.
• Remove from the oven and allow to cool completely before slicing and serving.

HEALTHIER MOM'S ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
• Sift all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, and cinnamon into a bowl.
• Beat eggs, milk, vegetable oil, sugar, and vanilla extract together in a large bowl. Add sifted ingredients and beat well. Stir in zucchini and walnuts until well combined. Pour batter into prepared pans.
• Bake in preheated oven until toothpick inserted in center of bread comes out clean, 40 to 60 minutes. Cool in pans on a wire rack for 20 minutes. Remove bread from pan and cool completely.

HEALTHY ZUCCHINI BREAD

Steps:

• oven to 350ºF and line a 9×5 loaf pan with parchment paper; set aside.
• Make sure zucchini is shredded, all water squeezed out and shredded zucchini measures 1.5 cups slightly packed; set aside.
• In a medium bowl whisk together flours, cinnamon, baking soda and salt; set aside.
• In a large bowl whisk together brown sugar, applesauce and oil. Add in egg and vanilla, whisking until smooth.
• Add in about half of the flour mixture, stir a couple times, then add in the rest of the flour and milk until almost combined, then fold in shredded zucchini until fully incorporated.
• Transfer batter to prepared loaf pan and bake for 30 minutes uncovered. Cover with foil and continue baking another 15-20 minutes, or until inserted toothpick in center comes out clean. Edges will be brown and top somewhat high. I suggest checking on the bread after a total of 40-45 minutes.
• Allow bread to cool in pan for 15 minutes before transferring to wire rack to cool completely.
• into cooled bread, enjoy with a slab of butter or your favorite nut butter for the ultimate slice.

LOW FAT HEALTHY ZUCCHINI BREAD

Steps:

• Preheat oven to 350.
• Mix dry ingredients.
• Mix wet ingredients.
• Combine.
• Add to greased (I use cooking spray) bread pan.
• Bake for 40-45 minutes or until knife comes out clean.

LOW FAT ZUCCHINI BREAD

Steps:

• 1. Preheat the oven to 375 degrees. Prepare 4 mini loaf pans measuring 3 by 6 inches by rubbing the bottom and sides of the pans with butter and then sprinkling with flour to coat, tapping out the excess flour.
• 2. In a large mixing bowl add the grated zucchini, sugar, egg , applesauce and oil. Mix well. Add the all-purpose and whole-wheat flour, baking powder, baking soda, milk and vanilla. Mix well to combine.
• 3. Add the cherries and stir to thoroughly incorporate. Fill each of the prepared loaf pans about 3/4 full with batter and bake for 45 minutes or until a wooden toothpick or a knife inserted into the middle of the loaf comes out clean.
• 4. Remove pans from the oven and allow them to cool on a wire rack for 10 minutes.

HEALTHIER ZUCCHINI BREAD IV

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
• Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour (or gluten-free flour), buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.
• Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.