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
TROPICAL HEALTHY ZUCCHINI BREAD
Make and share this Tropical Healthy Zucchini Bread recipe from Food.com.
Provided by Granola Girl
Categories Breads
Time 1h20m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 13
Steps:
- beat sugar eggs vanilla and yogurt in bowl.
- next add the zucchini and mix together.
- combine the flour baking powder baking soda salt and raisins together then add it to the mixture with the zucchini.
- bake at 350 degrees for an hour.
Nutrition Facts : Calories 216.1, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.5, Sodium 319.2, Carbohydrate 46, Fiber 2.9, Sugar 16.4, Protein 7.4
PINA COLADA ZUCCHINI BREAD
At my husband's urging, I entered this recipe at the Pennsylvania Farm Show and - won first place! I think you'll love the cake-like texture and tropical flavors. -Sharon Rydbom, Tipton, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 3 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in the zucchini, pineapple and walnuts. , Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.
Nutrition Facts : Calories 225 calories, Fat 11g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
FRUITED ZUCCHINI BREAD
Green flecks of zucchini and red maraschino cherries make this moist quick bread a must for the Christmas season. Keep one loaf and give the other away.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, salt, baking soda and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, pecans, raisins, dates and cherries., Pour into two greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until bread pulls away from sides of pans and a toothpick inserted in the center comes out with a few moist crumbs. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts :
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