Description
A delightful twist on traditional zucchini bread, blending sweetness and cinnamon flavor with the health benefits of zucchini.
Ingredients
Scale
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1/3 cup melted coconut oil
- 1 cup granulated sugar (or coconut sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- ½ teaspoon salt
- ½ cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Combine the grated zucchini and melted coconut oil in a large mixing bowl.
- Add the granulated sugar and mix until fully incorporated, then beat in the eggs one at a time along with the vanilla extract.
- Whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
Consider adding flaxseed or chia seeds for extra fiber. For a cozy touch, serve with herbal tea or a latte.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg