Are you ready to indulge in a delightful treat that’s both wholesome and delicious? Look no further than this Whole Grain Zucchini Bread! Bursting with flavor and packed with nutrients, this easy-to-make recipe will have your kitchen smelling heavenly in no time. Imagine sinking your teeth into a moist, tender slice of bread that not only satisfies your sweet tooth but also sneaks in some healthy zucchini goodness. Perfect for breakfast, a snack, or even dessert, this recipe is sure to become a family favorite. Don’t miss out—let’s dive into the world of baking and discover how to create this scrumptious loaf!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup grated zucchini
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing it with butter or lining with parchment paper.
- Grate the zucchini using a box grater, then place the grated zucchini on a clean kitchen towel and gently squeeze out excess moisture to prevent the bread from becoming too wet.
- In a large mixing bowl, combine the whole wheat flour, baking soda, and ground cinnamon. Whisk these dry ingredients together to ensure even distribution.
- In a separate bowl, beat the eggs until well combined. Add the sugar and vegetable oil, mixing thoroughly until the mixture becomes smooth and slightly frothy.
- Fold the grated zucchini into the wet ingredients, stirring until evenly incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Choose the Right Zucchini: Opt for medium-sized zucchinis, which tend to be sweeter and less watery. Avoid large zucchinis as they can be more bitter and have a spongy texture.
- Squeeze Out Excess Moisture: After grating the zucchini, make sure to squeeze out as much moisture as possible. This step is crucial to prevent your bread from becoming soggy.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense bread, so be gentle!
- Add Nuts or Chocolate Chips: For an extra twist, consider folding in some chopped walnuts, pecans, or even chocolate chips for a delicious variation.
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the 50-minute mark. Insert a toothpick into the center; it should come out clean when the bread is done.
- Cool Properly: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from becoming too moist.
- Store Correctly: Keep your zucchini bread in an airtight container at room temperature for up to 3 days, or freeze it for longer storage. Just make sure to wrap it tightly!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 40mg
