How to Make Healthier Zucchini Bread IV - A Step-by-Step Guide

Zucchini bread is a classic baked good that combines the moistness of a quick bread with the added health benefits of the vegetable it's named after. This Healthier Zucchini Bread IV recipe is a delicious twist on the traditional recipe, featuring whole wheat flour and coconut oil to create a lighter, more nutritious version of this beloved treat. Whether you're looking to use up an abundance of summer zucchini or simply craving a wholesome and satisfying baked good, this recipe is sure to be...

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Ingredients

  • 3 eggs
  • 1 cup vegetable oil
  • 1 ½ cups white sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup buckwheat flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts, toasted

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 55 mins
  • Servings: 24
  • Yield: 2 8x4-inch loaves

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
  • Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour (or gluten-free flour), buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.
  • Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.
  • Nutrition

    228 cal.

    • Total Fat: 13g
    • Saturated Fat: 2g
    • Cholesterol: 23mg
    • Sodium: 165mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 1g
    • Total Sugars: 13g
    • Protein: 3g
    • Vitamin C: 2mg
    • Calcium: 19mg
    • Iron: 1mg
    • Potassium: 97mg