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
1/4 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)
|Amount Per Serving|
|% Daily Value*|
|Estimated values based on one serving size.|
Preheat oven to 350ºF
Grease and flour 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 loaf pan
Add remaining chopped pecans on top of the loaf
Bake at 350ºF for 55-65 mins or until inserted toothpick comes out clean (check at 50 minutes-if the 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
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 that can be enjoyed any time of the 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’s the best way to use zucchini in zucchini bread?
- The best zucchini to use for zucchini bread are small to medium sized as they are tend to be sweeter and more moist. 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 them well before grating. If you only have large zucchini on hand however its best to de-seed them before adding to the batter since they may be bitter.
- Don’t squeeze or drain the liquid from the zucchini after grating – this is all the wonderful moisture we’ve been talking about and we want to keep this so that it bakes into the bread and keeps it moist.
How to store zucchini bread?
Zucchini bread can be stored in an air tight container at room temperature for several days. When zucchini are in season you can easily double or triple this recipe to make a large batch and then freeze it to be enjoyed another day. Zucchini bread freezes really well- simply place it in an airtight container or ziploc freezer bag. Leave it to thaw on the countertop or reheat it in the oven on a low setting.
- 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? Double or triple this recipe to make a bunch of zucchini bread loaves when zucchini is in season and freeze them for later! This bread stores really well...simply slice the loaf and freeze in an airtight container
- Don't feel like turning on the oven? Check out our Ninja Foodi Zucchini Bread version of this recipe