Zucchini bread is a delightful and wholesome treat that embodies both flavor and nutrition. This moist and tender bread boasts a unique ability to seamlessly blend the mild, earthy essence of zucchini with the comforting warmth of cinnamon and nutmeg. Beyond its delectable taste, zucchini bread is a testament to culinary ingenuity, artfully transforming a humble vegetable into a delightful dessert or breakfast option. Its incorporation of grated zucchini not only imparts a pleasant moistness but also adds a subtle hint of freshness, making each bite a delightful experience. What truly sets zucchini bread apart is its healthful character, offering a rich source of vitamins and minerals, notably potassium and vitamin C. By embracing whole wheat flour, oat flour, and natural sweeteners, this bread provides a nourishing alternative to traditional baked goods. Whether relished on its own or enjoyed with a spread of nut butter, zucchini bread stands as a testament to the harmonious fusion of culinary delight and nutritional well-being.
Ingredients:
1 ½ cups grated zucchini (about 2 medium zucchinis)
1 cup whole wheat flour
½ cup oat flour
½ cup unsweetened applesauce
½ cup honey or maple syrup
¼ cup plain Greek yogurt
¼ cup coconut oil (melted)
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
Optional mix-ins: ½ cup chopped nuts (walnuts, pecans), ½ cup dark chocolate chips, or dried fruit
Instructions:
Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
In a large mixing bowl, whisk together the whole wheat flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together the applesauce, honey or maple syrup, Greek yogurt, melted coconut oil, eggs, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix. If using optional mix-ins, fold them in at this point.
Gently fold in the grated zucchini until evenly distributed in the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once done, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely.
Once cooled, slice and enjoy! This healthy zucchini bread can be stored in an airtight container at room temperature for a few days or in the refrigerator for longer freshness.
Feel free to adjust the sweetness level by using more or less honey/maple syrup according to your taste. Enjoy your delicious and nutritious zucchini bread!
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