Description
Make delicious and healthy zucchini bread using whole wheat flour.
Ingredients
Scale
- 2 cups grated zucchini, excess water squeezed out
- 3 eggs
- 1/2 cup olive oil
- 1/2 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, whisk together the eggs, olive oil, maple syrup or honey, and vanilla extract.
- Add the grated zucchini and stir to combine.
- In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the nuts or chocolate chips, if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess water from the grated zucchini to prevent the bread from being too wet.
- You can substitute other types of flour for the whole wheat flour, but the texture may vary.
- Store the zucchini bread at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American