Description
A moist and healthy zucchini bread made with whole grains and reduced sugar, perfect for using up garden zucchini.
Ingredients
Scale
- 2 cups whole wheat flour
- 2 medium zucchini, grated and squeezed
- 3/4 cup sugar
- 2 large eggs
- 1/3 cup applesauce
- 1/4 cup vegetable oil
- 2 tablespoons plain yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Grate zucchini and squeeze out excess moisture.
- Mix dry ingredients in a large bowl.
- Combine wet ingredients in a separate bowl.
- Fold wet ingredients into dry ingredients until just combined.
- Add squeezed zucchini and mix gently.
- Pour into prepared pan and bake for 50-60 minutes.
- Cool completely before slicing.
Notes
- Can use frozen zucchini – thaw and squeeze well.
- For extra moisture, add more applesauce or yogurt.
- Make gluten-free using 1:1 gluten-free flour blend.
- Test doneness with a toothpick – should come out clean.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: zucchini bread, healthy zucchini bread, whole wheat zucchini bread, moist zucchini bread
