Healthy Zucchini Bread | Low Sugar and Low Fat
Healthy Zucchini Bread with applesauce, whole wheat flour and low sugar and low fat. Healthy, super delicious, easy and moist recipe.
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HEALTHY ZUCCHINI BREAD INGREDIENTS:
2 cups grated zucchini (packed and not squeezed)
1 large egg
1/2 cup unsweetened applesauce
3/4 cup raw honey or maple syrup
1 tsp pure vanilla extract
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder, aluminum free
1/2 tsp salt
2 cups whole wheat or spelt flour
Cooking spray (I use Misto)
Chocolate chips, nuts etc., options add-ons (I didn’t)
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⏱Time Stamps ⏱
0:00:00 Intro
0:00:50 Ingredients
0:01:03 Preheat oven
0:01:10 Shred zucchini, don't squeeze
0:01:41 Add liquid ingredients to a bowl
0:02:13 Add cinnamon, leavening ingredients, salt
0:03:12 Whisk ingredients
0:03:40 Add shredded zucchini
0:04:13 Add whole wheat or spelt flour and stir gently
0:06:10 Place batter in loaf pan
0:06:42 Bake 60 minutes
0:06:52 Additions to bread
0:07:37 Cool bread on baking rack
0:08:00 Cut bread into slices
0:08:36 Taste test
0:09:50 Conclusion
#ifoodreal #zucchinibread #lowsugar
How to make zucchini loaf & zucchini bread recipe with fresh zucchini video
#zucchinibread #recipes
Best and amazing zucchini bread recipe. Learn how to make a simple and delicious zucchini loaf with this easy recipe. The zucchini is grated or pureed before being added to the batter, which helps to keep the zucchini bread moist. Zucchini bread is a popular way to use up surplus zucchini from the garden, and it can be frozen for later use. This is a wonderful recipe to use up all that zucchini. Especially the large zucchini that you have.
We would LOVE to know if you make this zucchini bread and how it turned out for you! Let us know in the comments below. Have a delicious day ♥
Zucchini Recipe:
Zucchini Recipe Tips From Our Blog:
Mix dry ingredients thoroughly. This way you will not get any baking soda pockets when baking.
Try adding some homemade butter onto the slices of zucchini bread.
Dry the zucchini if it's too wet. If you find that your zucchini is really wet, you can put it into a large bowl and pat the zucchini dry with some paper towel. Also, putting the graded zucchini in a strainer for a few minutes will help it drain out excess water.
Make sure the loaf pans are completely greased. When making a prepared loaf pan, that means making sure it is completely covered with butter or cooking spray so that the batter does not stick.
When making quick bread recipes, one of the most important thing is to pour the batter into prepared loaf pans.
Turn the healthy zucchini bread into zucchini muffins. You can make this recipe and put it into muffin tins instead of a loaf pan.
Let the bread cool completely before slicing. If you slice into a hot loaf, it can fall apart. Just take the loaf out of the oven and place it on a wire rack to cool for at least 20 minutes.
Omit the refined sugar and replace with honey or maple syrup for a more healthy zucchini bread.
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YouTube Library
Zucchini Bread French Toast with Basil Maple Syrup
This video was created for the Northfork Fresh Stop Market in Hazard, KY.
Ingredients for French Toast
⅛ cup granulated sugar
¼ cup milk
¼ teaspoon vanilla extract
3 eggs
Sliced zucchini bread
2 tablespoons of butter
Ingredients for Basil Maple Syrup
2 cups of maple syrup
½ cup fresh basil leaves
Preparation
For the basil maple syrup: In a saucepan, bring the maple syrup and basil leaves to a simmer. Set aside to steep for 5 minutes, and then strain out the basil leaves.
For the French toast: Whisk together the milk, granulated sugar, vanilla and eggs in a bowl and pour into a shallow baking dish. Add the zucchini bread slices and allow to sit for 30 seconds on each side.
Heat the butter in a large pan or griddle until it begins to bubble a bit. Add the zucchini bread slices and cook until browned and caramelized, 2 to 3 minutes per side.
Divide the French toast among plates and serve with the warm basil maple syrup.
Original recipe found on Food Network by Geoffrey Zakarian
Lemon Zucchini Bread Recipe | Super Moist & Easy to Make!
Sneak your veggies in at breakfast with this Healthy Lemon Zucchini Bread that is super moist, full of fresh lemon zest, and LOADED with grated zucchini squash. Learn how to make the best quick bread recipe that can easily be made with gluten-free flour, vegan ingredients, and makes a great summer dessert or snack cake.
RECIPE:
INGREDIENTS
2 cups zucchini, finely grated
½ tsp. salt
½ cup butter, melted*
2 eggs
¼ cup honey
2 Tbsp. lemon juice, freshly squeezed
1 tsp. vanilla extract
1 ¾ cup all-purpose flour, gluten-free
⅔ cup coconut sugar
1 tsp. baking soda
2 Tbsp. Lemon zest
1 Tbsp. sugar, optional
INSTRUCTIONS
Preheat oven to 350 °F.
Using a food processor*, finely grate zucchini and measure out 2 cups. Sprinkle zucchini with salt and let sit for at least 10 minutes.
Squeeze excess moisture out of the zucchini by dabbing with a paper towel or using a cheese cloth. (You will end up with about 1 cup of grated zucchini once water is squeezed out.)
Whisk together melted butter, eggs, honey, lemon juice, and vanilla in a large bowl.
Mix together flour, coconut sugar, and baking soda in a separate, medium-sized bowl.
Add dry ingredients to wet ingredients and mix by hand until batter is smooth.
Stir in grated zucchini and lemon zest until just combined.
Spray a 9 x 5 inch loaf pan with non-stick cooking spray and/or line it with parchment paper.
Pour in the zucchini bread batter and spread it out evenly in the pan. Sprinkle with additional sugar, if desired.
Bake in preheated oven for 45-55 minutes or until a toothpick when inserted in comes out clean.
Let cool to room temperature before serving. Enjoy!
RECIPE NOTES
For dairy-free use coconut oil instead of butter.
If vegan, substitute honey for pure maple syrup, butter for coconut oil, and eggs with flax or chia seed eggs.
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Real Food Live | Maple Zucchini Bread
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Double Chocolate Zucchini Bread Recipe | Super Moist & Delicious!
Chocolate Zucchini Bread is loaded with chocolate chips for a super moist, ultra decadent, and secretly healthy breakfast bread or dessert recipe. You’ll never believe that this easy chocolate bread recipe has a vegetable in it, is gluten-free, refined sugar-free, and can easily be made dairy-free and vegan, too!
RECIPE:
INGREDIENTS:
1 ¾ cups zucchini finely grated
2 eggs
½ cup coconut sugar
¼ cup pure maple syrup
½ cup coconut oil or butter, melted
1 ½ tsp. vanilla extract
1 ½ cup all-purpose flour gluten-free
1 tsp. baking soda
½ tsp. salt
⅓ cup cocoa powder regular
¾ cup mini chocolate chips
INSTRUCTIONS:
Preheat oven to 350 degrees.
Using a food processor*, finely grate zucchini and measure out 1 ¾ cups. Squeeze excess moisture out of the zucchini by dabbing with a paper towel. (You will end up with a little over 1 cup of grated zucchini once water is squeezed out.)
In a large bowl whisk together eggs, coconut sugar, maple syrup, oil or butter, and vanilla.
In a separate medium-sized bowl combine flour, baking soda, cocoa powder, and salt. Whisk until well combined.
Add dry ingredients to wet ingredients and mix by hand until batter is smooth.
Stir in grated zucchini and chocolate chips until just combined.
Spray a 9 x 5 inch loaf pan with non-stick cooking spray and/or line it with parchment paper. Pour in the zucchini bread batter and spread it out evenly in the pan. Sprinkle with additional chocolate chips, if desired.
Bake in preheated oven for 50-60 minutes or until a toothpick when inserted in comes out clean.
Let cool to room temperature before serving. Enjoy!
RECIPE NOTES:
*You can also use a boxed grater if you do not have a food processor.
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