Name: Healthier Homemade Zucchini Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 3/4 cup maple syrup; 2 eggs; 1 teaspoon vanilla extract; 1/2 cup oil of choice; 1 1/4 cup shredded zucchini (about 1 1/2 zucchinis); 1/2 cup add-ins (chocolate chips, nuts, dried fruit, etc.)

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This homemade zucchini bread is a healthier version to zucchini bread. A simple recipe that turns into a moist, perfectly sweet, delicious bread. Let's make this homemade zucchini bread together!

Zucchini is one of those things in the garden that you just get a surplus of. It seems that one day you go out and pick a zucchini, you go out the next and there's two more. It is hard to keep up with it all. That is why having baked goods like zucchini bread as a way to use up all that zucchini is so nice!

This homemade zucchini bread is a simple recipe to follow that leaves you with a light and delicious treat. Don't forget to save this recipe to come back to it again. Now let's make it together!

Why You Will Love This Homemade Zucchini Bread

Simple - This is a simple straight forward recipe. No special ingredients needed. In fact, you probably have all the ingredients in your pantry already. There are also no unique or special steps within this recipe. The hardest part is giving the shredded zucchini a good squeeze!

Light - This is a light baked good that won't leave you feeling sluggish. It is airy and delicious!

Versatile - There are a couple ways this recipe is versatile. One of them is when to enjoy this zucchini bread. Whether you want it for breakfast, with afternoon tea, or as a dessert, all are yummy options! Another way this recipe is versatile is what you want to add in with it. You could add in chocolate chips, chocolate chunks, walnuts, pecans, or dried fruits like raisins.

Healthier - This recipe is sweetened with all-natural maple syrup. That makes this recipe a bit healthier than the recipes that use refined sugars for their sweeteners.

FAQs

Do you leave the skin on zucchini when making bread?

When grating zucchini to make homemade zucchini bread, there is no need to remove the skin or the seeds of the fruit. The skin isn't like a typical fruit skin. It isn't harder than the outside. And if it is by just a bit, it will soften in the oven as it bakes. It is a simple shredding process!

Should you squeeze the water out of zucchini for bread?

Yes, squeezing a bit of the water out of the zucchini for bread is a good idea. This will help control the wetness of the batter. Making sure it isn't overly wet. However, you do want to leave a bit of the moisture in the zucchini as it will help keep the bread moist and not dry.

How do I know when my zucchini bread is done baking?

To know when your zucchini bread is done baking, insert a toothpick into the middle of it. If the toothpick comes out clean, then the bread is done and ready to be pulled out of the oven! Zucchini bread baked for about 40 minutes. It is important that you check the bread for the last 10-15 minutes as you don't want it to get dry.

Other Fun Bread Recipes by Brick House on Green

The Best Lemon Blueberry Sourdough Bread

The Best Healthy Pumpkin Bread

Ingredients

All-purpose flour

Baking powder

Baking soda

Salt

Ground cinnamon

Maple syrup

Eggs

Vanilla Extract

Shredded zucchini

Oil of choice

Tools You May Need

Two medium mixing bowls

Whisk

Paper towels

Measuring cups

Measuring spoons

Loaf pan

How to Make Homemade Zucchini Bread Step-by-Step

To start, in a medium sized mixing bowl, add all of the dry ingredients. This includes the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Using a whisk, give all of these ingredients a good stir and set aside.

In another medium sized mixing bowl, add in all of the wet ingredients. This includes the maple syrup, eggs, vanilla extract, and oil of choice. Give it a good whisk as well and set aside.

Thirdly, using a grater, shred the zucchini until you have 1 ¼ cups. This is about a zucchini and a half depending on the size of the fruit.

Once the zucchini is shredded, place it in a clean dish towel or a couple of paper towels. Lightly ring out the shredded zucchini to relieve some of the juice. However, don't ring too hard that you get all of it. We want to keep some of the juice in there to help get a moist bread, but we don't want too much where we get a runny batter and bread.

Add the shredded zucchini into the wet ingredients and fold until full combined.

Add the dry ingredients into the wet. Folding until just combined and no dry streaks are present. Try not to overmix. Overmixing will lead to a very dry bread.

Lastly, add in any mix-ins if you desire. I chose to add a chopped dark chocolate bar.

Pour into a lightly greased loaf pan and bake at 350 degrees for 40 minutes or until a toothpick inserted in the middle of the bread comes out clean.

Enjoy!

How to Store Homemade Zucchini Bread

Room Temperature - To keep homemade zucchini bread at room temperature, wrap it in plastic wrap or aluminum foil, then place it in an airtight container or bag. This will ensure any moisture stays out. This bread will keep at room temperature for 3 to 5 days.

Fridge - If you want your bread to have a longer shelf life, store it the same way but instead place it in the refrigerator. This will keep it fresh for more like a week.

Freezer - To store it in the freezer, again, wrap it the same way, in plastic wrap then placing in a freezer friendly Ziploc bag. Storing it in the freezer will keep it fresh for 3 to 4 months! This is a great recipe to meal prep and remove from the freezer as needed. To thaw, simply place at room temperature and allow to thaw on its own.

Yield: serves 12