Description
This Healthy Zucchini Bread recipe combines shredded zucchini with a blend of all-purpose and almond flours, offering a moist, flavorful loaf that's easy to make and perfect for a nutritious snack or breakfast. With cinnamon and optional chocolate chips, these loaves are wholesome and delicious, keeping fresh at room temperature for 3 days or freezing well for longer storage.
Ingredients
Main Ingredients
- 2 cups packed shredded zucchini (about 2 medium zucchini)
- 2 cups all-purpose flour
- 1 cup almond flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 4 large eggs (see note below for vegan option)
- 1 cup cane sugar
- ½ cup extra-virgin olive oil
- ½ cup almond milk
- 2 teaspoons vanilla extract
Optional
- ½ cup chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease or lightly spray two 8x4-inch loaf pans to prevent sticking.
- Prepare zucchini: Place the shredded zucchini on paper towels and let drain to remove excess moisture, then gently squeeze to extract any extra water.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, almond flour, cinnamon, baking powder, baking soda, and sea salt. Stir well to evenly distribute the leavening agents and spices.
- Mix wet ingredients: In a large bowl, whisk together the eggs, cane sugar, extra-virgin olive oil, almond milk, and vanilla extract until the mixture is smooth and homogenous.
- Combine zucchini with wet mixture: Stir the drained zucchini into the wet ingredients gently to incorporate without breaking down the shreds too much.
- Combine wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients and carefully stir until just combined. Avoid overmixing to keep the bread tender.
- Add chocolate chips: If desired, sprinkle chocolate chips evenly on top of the batter once poured into the loaf pans for added sweetness and texture.
- Bake the bread: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the loaves from the oven and allow them to cool completely in the pans before slicing and serving to ensure proper texture.
Notes
- To make this recipe vegan, whisk ¼ cup ground flaxseeds with ½ cup water and let thicken for 10 minutes; add this mixture to replace the eggs.
- For vegan loaves, also add 2 teaspoons apple cider vinegar to the wet ingredients and an extra teaspoon of baking powder to the dry ingredients to help with rising.
- The vegan version will be more moist, so ensure it is fully baked before removing from the oven.
- The loaves keep well in an airtight container at room temperature for up to 3 days and freeze perfectly for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American