Ingredients
1 1/2 cups Grated zucchini (skin on)
1 1/2 cups All-purpose flour
1/2 tsp Salt
1/2 tsp Baking soda
1/2 tsp Baking powder
1/2 tbsp Ground cinnamon
1/2 cup Brown sugar
1/2 cup Granulated sugar
1 Egg
1/4 cup Vegetable oil
1/4 cup Apple sauce or apple puree
1 1/2 tsp Vanilla extract
1/2 cup + 1 tsp (topping) Chopped pecans (optional)
Nutrition Facts
| Amount Per Serving | ||
|---|---|---|
| Calories | 172 | |
| % Daily Value* | ||
| Fat 5.1g | 8% | |
| Carbohydrates 30.3g | 10% | |
| Fiber 0.7g | 3% | |
| Sugar 17.8g | ||
| Protein 2.2g | 4% | |
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| Estimated values based on one serving size. | ||
Instructions
Preheat Ninja Foodi to 325ºF
Grease and flour a 8"x 4" loaf pan
Grate 1 medium size zucchini- leave skin on and don't drain liquid
Transfer whole pecans to a bag and crush with a rolling pin
Sift flour, salt, baking powder, baking soda and cinnamon together into a bowl
Beat brown sugar, granulated sugar, egg, vegetable oil, apple sauce and vanilla into a bowl
Add sifted dry ingredients into the wet ingredients and mix until well combined
Fold in zucchni and pecans until well combined
Pour batter into Ninja Foodi loaf pan
Add remaining chopped pecans on top of the loaf
Place loaf pan on the reversible rack in low position and transfer into the Ninja Foodi
Bake at 325ºF for 55-65 mins or until inserted toothpick comes out clean (check at 40 mins-if top starts to brown, cover with foil and continue baking to prevent burning)
Cool in pan for 15-20 mins
Remove bread from pan and cool completely
Ninja Foodi Zucchini Bread
Zucchini bread is a delicious way eat your vegetables and this zucchini bread recipe is the perfect use for all those lovely zucchini’s from your summer garden. It’s simple to make this sweet and incredibly moist bread and best of all, it’s loaded with zucchini so it’s also a tasty healthy snack you can enjoy any time of the day! Made entirely in the Ninja Foodi using it’s a great one-pot bread recipe you can make without having to turn on the oven on a hot summer day.
Why bake with zucchini?
Well, as already mentioned, zucchini bread is a great way to use this summer vegetable when your garden is overflowing with zucchini. Part of the squash family, it has a high water content that is released during baking to help keep the bread moist. When shredded and mixed into the bread batter, the zucchini breaks down during baking essentially disappearing so its flavorless but it releases a ton of moisture so the bread stays moist and tender. You get a wonderful moist and healthy snack with no vegetable flavor! What’s not to love?
What can I add to zucchini bread?
The great thing about zucchini bread is its so versatile and you can add a lot of different ingredients to suit your preferences. You can use walnuts instead of pecans or if you prefer leave out the nuts altogether. You can also add in some dried cranberries or raisins for added sweetness or if you want to indulge, throw in a handful of chocolate chips. For some healthier options you can try using whole wheat or whole grain flour to increase fiber content or try adding in some shredded carrots, coconut or mashed bananas. There really is no right or wrong combination of ingredients to make this hearty and delicious zucchini bread.
ENJOY!
Notes
- The best zucchini's to use for zucchini bread are small to medium sized for added moisture and sweetness. Larger zucchini tend to be too dry and bitter for use in the bread
- There is no need to peel or seed the zucchini before grating- just be sure to wash it well if keeping the skin on
- Don't squeeze or drain the liquid from the zucchini after grating- the liquid is needed to keep the zucchini bread moist
- For healthier options you can use whole wheat or whole grain flour, or add in some shredded carrots to make zucchini carrot bread
- Other optional add-ins include mashed bananas however you will need to reduce the amount of oil used to compensate for the extra moisture from the bananas
- For increased sweetness throw in a 1/2 cup of chocolate chips or dried cranberries
- Lots of zucchini to use up? Make a bunch of zucchini bread loaves when zucchini is in season and freeze them for later! This bread stores really well...simply freeze the loaf in an airtight container and then thaw at room temperature or reheat in the Ninja Foodi on a low setting
- This recipe was made using the Ninja Foodi, a programmable multi-use pressure cooker that can also steam, saute, slow cook, dehydrate, bake, broil, roast and air crisp
- Any 8"x 4" loaf pan can be used for this recipe. To bake the zucchini bread we used the Loaf pan from the Ninja Foodi Accessory Bake Kit as this pan is non-stick, and has been specifically designed to fit within the Ninja Foodi inner pot
- Don't have a Ninja Foodi? Check out the conventional oven version of our Zucchini Bread recipe
Did you make this recipe?
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