Zucchini Bread

Get ready to transform those garden-fresh zucchini into the most incredibly moist, perfectly spiced bread you’ve ever tasted! This recipe strikes that perfect balance between wholesome and indulgent, with warm cinnamon and nutmeg wrapping around every tender bite.

What makes this zucchini bread truly special is its versatility. Whether you fold in chocolate chips for a sweeter treat or keep it classic with nuts, each slice delivers that perfectly tender crumb that’ll have everyone asking for the recipe. The touch of applesauce is our secret weapon for keeping it incredibly moist for days (though it rarely lasts that long!).

Ingredients

For the Dry Ingredients:

• 1 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg

For the Wet Ingredients:

• 1/2 cup (120ml) vegetable oil
• 1/2 cup (100g) light brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 1/4 cup (60g) unsweetened applesauce
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (180g) shredded zucchini
• 1 cup (180g) semi-sweet chocolate chips (optional)

Steps

1. Preheat oven to 350°F (177°C). Thoroughly grease a 9×5-inch loaf pan, making sure to get into all corners.
2. Combine dry ingredients in a large bowl: whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well mixed.
3. In a separate medium bowl, whisk oil, both sugars, eggs, applesauce, and vanilla until smooth. Stir in shredded zucchini.
4. Pour wet ingredients into dry ingredients. Gently fold together just until combined – don’t overmix! Fold in chocolate chips if using.
5. Transfer batter to prepared pan. Bake 55-70 minutes, covering loosely with foil halfway through if top browns too quickly.
6. Cool in pan for 1 hour, then remove and cool completely on wire rack before slicing.

Smart Swaps

• Replace oil with unsweetened applesauce (1:1 ratio) for reduced fat
• Use whole wheat flour for half the all-purpose flour
• Swap chocolate chips for chopped walnuts for healthy fats

Make It Diabetes-Friendly

• Replace sugars with Swerve Brown and Swerve Granular (1:1 ratio)
• Use whole wheat pastry flour instead of all-purpose (reduces net carbs by 4g per slice)
• Add 1/2 cup ground flaxseed for extra fiber (reduces glycemic impact)
• Portion into 12 slices (approximately 15g net carbs per slice)
• Best eaten with protein to slow glucose absorption

Pro Tips

• Don’t squeeze moisture from zucchini – it’s crucial for perfect texture
• Grate zucchini using medium holes of box grater for ideal texture
• Store in refrigerator up to 1 week or freeze slices for up to 3 months