EatingWell Zucchini Bread

EatingWell Zucchini Bread

This simple zucchini bread recipe is a great way to use up your summer bumper crop of zucchini. Try it with toasted walnuts or raisins, or add chocolate chips for a more dessertlike bread. Freeze 2-cup portions of shredded zucchini so you can make zucchini bread all year long.

From EatingWell: July/August 2011
Yield: 1 loaf, 12 slices
Active Time: 15
Total Time: 135


  1. 3/4 cup low-fat milk
  2. 2 large eggs
  3. 3/4 cup sugar
  4. 1/3 cup canola oil
  5. 1 teaspoon vanilla extract
  6. 2 cups shredded zucchini
  7. 2 cups white whole-wheat flour (see Note)
  8. 2 teaspoons baking powder
  9. 1 teaspoon ground cinnamon
  10. 1/2 teaspoon salt
  11. 1/2 cup chocolate chips (optional)


  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  2. Whisk milk, eggs, sugar, oil and vanilla in a medium bowl. Stir in zucchini. Combine flour, baking powder, cinnamon and salt in a large bowl; stir in the wet ingredients and chocolate chips (if using) until just combined. Transfer the batter to the prepared pan.
  3. Bake until golden brown and a wooden skewer inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing.

Tips & Notes

  • Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months. | Equipment: 9-by-5-inch loaf pan
  • Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at or Store it in the freezer.


Nutrition Per Serving: 197 calories; 7 g fat (1 g sat, 4 g mono); 32 mg cholesterol; 29 g carbohydrates; 4 g protein; 2 g fiber; 209 mg sodium; 108 mg potassium.

Nutrition Bonus: Iron (16% daily value)

2 Carbohydrate Serving

Exchanges: 1 starch, 1 carbohydrate (other), 1 1/2 fat