Cooked - Healthy Zucchini Bread - New Recipe

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Home Pricing Community My Recipes

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Healthy Zucchini Bread

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12.0

1 ½ to 2 cups shredded zucchini that has been squeezed of excess moisture with a paper towel (from about 1 large zucchini)

½ cup (101 grams) extra virgin olive oil (or sub melted and cooled coconut oil or melted butter/vegan butter)

½ cup (156 grams) pure maple syrup

2 large eggs, at room temperature

2 tablespoons milk of choice (or sub fresh squeezed orange juice!)

2 teaspoons vanilla extract

Optional: zest from 1 large orange

1 ¾ cups (210 grams) all purpose flour (or sub white whole wheat flour)

1 ½ teaspoons ground cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

Optional add-ins: ½ cup (90 grams) chocolate chips, plus more for sprinkling on top of bread, ½ cup (56 grams) chopped toasted walnuts (or chopped pecans)

Preheat oven to 350 degrees F. Grease a 8x4 inch loaf pan with nonstick cooking spray and line with parchment paper.
Mix the wet ingredients: In a large bowl, whisk together the zucchini, olive oil, pure maple syrup, eggs, milk, vanilla extract and optional orange zest until smooth and well combined.
Mix the dry ingredients: In a separate medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients until mix with a wooden spoon until well combined. Fold in toasted nuts and/or chocolate chips, if desired.
Bake: Pour batter into prepared loaf pan, sprinkle with extra chocolate chips, if using, and bake for 50-60 minutes until tester comes out clean. Cool in pan for 10 to 15 minutes, then remove and transfer to a wire rack to finish cooling. Cut into 10 to 12 slices.

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