Zucchini Bread Recipe

Here’s a  lower oil recipe for zucchini bread that will have you wishing you made two loaves!

Nothing beats popping a couple of zucchini breads in the oven on a Saturday morning!
And because it’s so easy to mix you will be eating a warm slice in about an hour!

Be sure to double check your math if you do decide to double the recipe!

This batter bakes perfectly into muffins too!

For 12-15 standard muffins, just fill the paper lined muffin tins ¾ way full with batter
Bake at 350°F for approximately 25 minutes or until a toothpick inserted into the center comes out clean.

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Notes for Success:

If you don’t have applesauce or you don’t want to use it just increase the oil by that same amount

I have made this bread with walnuts & without so you can decide if you want to use them or not.
Although I did not list that in the ingredients below this recipe will accommodate about ¾- 1 cup of lightly toasted nuts with no problem!

The loaf pan is a standard sized loaf pan at 8.5″ x 4.5″ x 2.5″

2 medium sized zucchini’s to make 3 cups grated at a total weight of 354g

I never squeeze my shredded zucchini but if your zucchini is particularly “wet” you should squeeze out the excessive liquid before adding to the recipe
Anything more than 1 Tbs liquid would be excessive

CLICK HERE TO WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS ZUCCHINI BREAD!

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Yield: serves 6-8

Zucchini Bread Recipe

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Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• Granulated or Light Brown Sugar ¾ cup (150g)
• Vegetable Oil ¼ cup (50g)
• Applesauce *see notes ½ cup (100g)
• Vanilla Extract 1 teaspoon (5ml)
• All Purpose Flour 1¾ cup (218g)
• Baking Powder 1¼ teaspoon
• Baking Soda 1 teaspoon
• Flax meal 3 Tablespoons (42g)
• Cinnamon 1 teaspoon
• Cardamom *optional but awesome! ½ teaspoon
• Salt ½ teaspoon
• Grated Fresh Zucchini 3 cups (354g)

Instructions

1. Preheat oven to 350°F
2. Grate the fresh zucchini and then measure it to 354g.
3. Squeeze put any excessive moisture - you may or may not have any depending on the zucchini, I only had about 2 Tbs excess liquid.
4. In a large mixing bowl combine the oil, sugar, applesauce and vanilla extract whisk to combine well.
5. Sift together all the dry ingredients including the flax meal, since I am not relying on it as an egg replacer there is no need to reconstitute it here..
6. Add the dry ingredients to the liquids in the bowl and mix until everything is evenly incorporated.
7. Add the grated zucchini and mix well.
8. Spread batter into greased loaf pan and bake in a preheated 350°F oven for 30 minutes, then turn the oven temperature down to 325°F for another **approximately 35 minutes or until a toothpick inserted into the center comes out with moist crumbs not raw batter.
9. Cool in the pan and then turn out onto a cooling rack to cool completely.

Notes

Zucchini Bread can be stored at room temperature for a couple of day wrapped to prevent drying.

Just be careful of molding in very hot humid conditions.

Refrigerate or freeze for longer storage