Healthy Zucchini Bread Recipes
HEALTHY ZUCCHINI BREAD
This fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. It is easily made vegan and/or gluten free (see notes). Recipe yields 1 loaf.
Provided by Cookie and Kate
Categories Baked good
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Grease a 9" x 5" loaf pan to prevent the bread from sticking. If you'll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.
- Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
- In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
- Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.
- Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
- This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.
Nutrition Facts : ServingSize 1 slice, Calories 262 calories, Sugar 14.4 g, Sodium 256.8 mg, Fat 14.5 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 30.8 g, Fiber 3 g, Protein 5.6 g, Cholesterol 37.2 mg
HEALTHIER ZUCCHINI BREAD IV
Kristen is right, her mom's zucchini bread recipe is great! We gave it a healthier spin by reducing the sugar, increasing the nuts, and adding a bit of buckwheat flour. Buckwheat flour is very nutritious: it contains the 8 amino acids, is high in lysine, and is a good source of B vitamins and iron - and it's gluten-free!
Provided by MakeItHealthy
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h55m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 25.3 g, Cholesterol 23.3 mg, Fat 13.2 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 165 mg, Sugar 13 g
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