The Best Healthy Zucchini Bread Recipe

The Best Healthy Zucchini Bread Recipe

Ever popular, zucchini bread is one of the healthiest recipes you can make. No mixer needed! Enjoy this moist, flavorful quick bread recipe any time of the day. Customize it with your favorite nuts, spices or dried fruits.

When James Beard published this excellent recipe for zucchini bread in his 1973 book, Bread on the Beard, he wrote that “the bread has a very pleasant flavor, a little sweetness, and a characteristic texture. By Zucchini The internal moisture provided makes it a great caper. It can be made with 1 cup of whole wheat flour instead of all white flour. Almost 50 years later that note and this recipe hold up.

This recipe is the perfect solution for a bumper crop of zucchini or a fruit sale at the supermarket (yes, it’s a fruit, botanically speaking). Be sure to peel your zucchini before starting, which softens the zucchini bread and allows the sliced ??zucchini to almost disappear into pieces. If you don’t care for walnuts, they can be left out or replaced with pecans, chopped nuts (cranberries are especially good) or chocolate chips. Serve the breads warm, fresh from the oven with butter and honey. Toast the leftovers the next day and slather them with cream cheese. Or wrap a loaf tightly in plastic wrap and then wrap it in foil before sticking it in the freezer.

Ingredients for Best Zucchini Bread Recipe

Makes 2 loaves
3 large eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
ΒΌ tsp. double-acting baking powder
3 tsp. ground cinnamon
1 cup coarsely chopped walnuts

How to make The Best Zucchini Bread

Step 1

Grease two 9x5x3-inch loaf pans with vegetable oil or cooking spray. Preheat the oven to 350Β°F.

Step 2

Beat the eggs in a large bowl until light and frothy. Add the sugar, oil, zucchini, and vanilla and mix gently but thoroughly. In a medium bowl, combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add the nuts, and divide the batter among the prepared pans. Bake for 1 hour. Cool on a rack.





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