Zucchini Bread Recipe

Looking for an easy Zucchini Bread recipe? Learn how to make Zucchini Bread using healthy ingredients.


Submitted by janipookens

Makes 12 servings



* Use the very best ingredients possible. I cannot emphasize this enough. If you set out to make the best zucchini bread recipe ever, but use rancid flour and stale spices, well, you?re not going to get the same result as I did ? and it certainly won?t be the best ever. * Use small to medium sized zucchini. If it?s longer than your arm, don?t bother, it will be tough and dry. If you must use these kinds of massive zucc?s, halve them lengthwise first and remove the seeds with a spoon. Discard or compost them and grate the remainder of the zucchini for your baking. * Don?t skimp on the chocolate (but feel free to use chocolate chips). * Use freshly ground cinnamon. * Have ingredients at room temperature.

Recipe Ingredients for Zucchini Bread

2 large Egg, White
0.33 cup Vegetable Oil, Canola
6 oz No Fat Plain Greek Yogurt
0.33 cup Milk, Lowfat, Fluid, 1% Milkfat
1 cup Turbinado Sugar
2 tsp Vanilla Extract
2.5 cup, chopped Squash, Summer, Zucchini, Includes Skin
3 cup White Flour, Unbleached
2 tsp Cinnamon, Ground
0.25 tsp Nutmeg, Ground
1 tsp Baking Soda
1 Teaspoon Baking Powder
0.5 tsp Sea Salt

Recipe Directions for Zucchini Bread

  1. Dry ingredients:

  2. * 1 1/2 cups whole-wheat flour

  3. * 1 1/2 cups cake flour (or all-purpose)

  4. * 2 teaspoons freshly ground cinnamon (or 1 Tablespoon pre-ground)

  5. * 1/4 teaspoon freshly grated nutmeg

  6. * 1 teaspoon baking soda

  7. * 1 teaspoon baking powder

  8. * 1/2 teaspoon salt

  9. Wet ingredients:

  10. * 2 eggs, room temperature

  11. * 1/3 cup canola oil (or peanut)

  12. * 3/4 cup plain yogurt

  13. * 1/3 cup buttermilk (or regular milk with a splash of vinegar)

  14. * 1 cup organic Turbinado sugar (or brown sugar, firmly packed)

  15. * 2 teaspoons pure vanilla extract

  16. * 2 1/2 cups finely grated zucchini

  17. * 4 oz dark chocolate, chunked

  18. 1. Preheat oven to 350F. Oil a 94 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan.

  19. 2. In a bowl, sift together dry ingredients and set aside.

  20. 3. In a large bowl, beat eggs until foamy; beat in eggs, yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini

  21. 4. Fold flour mixture into the wet ingredients and stir until combined.

  22. 5. Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 94 loaf pan. Bake for approximately 50 minutes.

  23. 6. Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.

Categories

Breads

Nutrition Facts
Serving Size 108.3g
Amount Per Serving
Calories
219
Calories from Fat
55
% Daily Value*
Total Fat
6.1g
9%
Saturated Fat
0.5g
2%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
178mg
7%
Potassium
90mg
3%
Total Carbohydrates
37.6g
13%
Dietary Fiber
1.7g
7%
Sugars
1.5g
Protein
4.7g
Vitamin A 2% Vitamin C 7%
Calcium 4% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
D
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • Low in sugar
  •   Bad points
  • Contains alcohol
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