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.Yield: 1 loaf, 12 slices
Active Time: 15
Total Time: 135
- 3/4 cup low-fat milk
- 2 large eggs
- 3/4 cup sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini
- 2 cups white whole-wheat flour (see Note)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
- Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
- 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.
- 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 bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Nutrition Per Serving
|fat||7 g (1 g sat, 4 g mono)|
Nutrition Bonus Iron (16% daily value)
Carbohydrate Serving 2
Exchanges 1 starch, 1 carbohydrate (other), 1 1/2 fat
From EatingWell July/August 2011