Imagine sinking your teeth into a moist, aromatic slice of bread that's not just delicious, but secretly packed with nutrition! This Whole Wheat Zucchini Bread is the ultimate culinary magic trick that transforms humble zucchini into a mouthwatering treat that will have your family begging for seconds. Perfect for breakfast, snack time, or a guilt-free dessert, this recipe proves that healthy eating can be incredibly tasty and satisfying.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 2 cups grated zucchini
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a medium mixing bowl, whisk together whole wheat flour, baking soda, baking powder, salt, and ground cinnamon until well combined and no lumps remain.
- In a separate large mixing bowl, combine vegetable oil and sugar. Mix thoroughly using an electric mixer or whisk until the mixture becomes smooth and slightly lighter in color.
- Add eggs one at a time to the oil and sugar mixture, beating well after each addition to ensure complete incorporation.
- Gently squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels. This prevents the bread from becoming too wet.
- Fold the grated zucchini and vanilla extract into the wet ingredients, stirring until evenly distributed.
- 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, spreading it evenly with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for 3-4 days or refrigerated for up to a week.
Tips
- Moisture Management: The key to perfect zucchini bread is controlling moisture. Always squeeze out excess liquid from grated zucchini to prevent a soggy loaf.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to tough, dense bread.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely wet.
- Storage Hack: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture and freshness.
- Customize Your Bread: Feel free to add nuts, chocolate chips, or dried fruit to make this recipe your own unique creation.
- Freezing Option: This bread freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and then in foil before freezing.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: g
Cholesterol: 30mg
