Wholesome, flavorful and delicious are three words to describe this easy to bake recipe which is guaranteed to be the best healthy zucchini bread you have ever tasted!!
My mom raved about a healthy zucchini bread recipe that my grandma made when she was a young girl. I was perplexed at how any dessert recipe with a vegetable in it would make good bread or cake.
I was one of those few individuals who never tasted a carrot cake until recently at a company party. Well, I was pleasantly surprised, to say the least. I could not believe how moist and tasty it was.
All the flavors: cinnamon, vanilla and brown sugar meshed in with the sweetness of the carrot made a delectable and pleasing taste. With that in mind, I decided to try my grandma’s healthy zucchini bread!
While zucchinis are not sweet like carrots, I knew that they would readily absorb the flavors of the ingredients and also lend a unique texture to the bread. Grandma’s healthy zucchini bread recipe can be a delicious breakfast treat or served for dessert with a dab of whipped cream topping! Either way, it is a healthy and simple recipe to bake.
Tips for the Best Healthy Zucchini Bread
Choosing the right flour is the first step for a successful recipe.
I personally like to use King Arthur Unbleached All-Purpose Flour. It is light and fluffy and always does not disappoint.
Of course, if you are gluten intolerant, you may substitute with an all-purpose gluten-free flour. (I recommend Bob’s Red Mill All-Purpose Gluten-Free Flour)
It is very important to sift all the dry ingredients together. Sifting makes the flour lighter and helps to combine the other dry ingredients evenly; thus, making it easier to blend with the wet ingredients.
I recommend Bertolli Extra Light Tasting Olive Oil for this recipe, but feel free to substitute with canola. I personally prefer the olive oil because it has a more buttery-like taste.
When I first tasted my grandma’s zucchini bread, I could almost swear that there was butter in it. So, two thumbs up for extra light olive oil!!
Brown sugar is definitely a plus in this recipe.
Because of its molasses content, brown sugar is slightly more nutritious than white because it contains small amounts of minerals, most markedly calcium, potassium, iron and magnesium.
More importantly, brown sugar, due to its chemical components, helps retain moisture; thus, creating scrumptious, moist baked goods!! Feel free to substitute the white sugar and go all brown in this recipe. However, I would advise possibly use 1 ½ cups of the light brown sugar.
Flour coat your nuts!!
Ever make a recipe that calls for nuts and after baking they all sink to the bottom? Well, this little baker’s tip will end all of that.
After measuring the nuts required in a recipe, place in a small zip- lock bag, adds a tablespoon or two of flour, zip, and shake. Use a mesh strainer to separate nuts from flour. Then, gently fold into batter.
This recipe can be baked in 2 small loaf pans. I used a four mini loaf pan. I found this to work out so well. I can put two in the fridge and freeze the other two for a later time. Also, mini loaves make great gifts to give on any special occasion!
You can find a similar pan on Amazon here.
Ways to Enjoy Zucchini Bread
- Top a slice with Greek yogurt and sprinkle cacao nibs on top
- Add a dollop of low-fat whipped topping with a sprinkle of cinnamon
- Spread a layer of raspberry or blueberry and sandwich two thin slices together
- Top off a loaf with a lite cream flavored cream cheese
- Enjoy a thick, lightly buttered slice with a warm cup of Orzo!
Ingredients Needed for This Healthy Zucchini Bread
- Unbleached All-Purpose Flour or Gluten-Free Flour
- Salt
- Baking powder
- Baking soda
- Cinnamon
- Eggs
- Vanilla extract
- Extra Light Olive Oil of Canola
- Light brown sugar
- White sugar
- Zucchini
- Chopped walnuts
