Easy Zucchini Bread Recipe Healthy – Warm and fragrant pumpkin bread is the perfect dessert, snack, or addition to a summer menu. This quick bread recipe calls for whole wheat flour, which gives the bread a nutty flavor and health benefits. This recipe is easy to follow and you’ll have a delicious batch of zucchini in no time.
If you have an abundance of summer squash, a great way to use it is to make homemade pumpkin bread. Like this banana bread recipe, this quick and easy recipe yields moist, flavorful bread that’s perfect for picnics and summer drinks.
Easy Zucchini Bread Recipe Healthy
All you need are some bowls, a mixer, and a whisk. You should also be richer in tea towels or potatoes, as we tend to remove excess moisture from the squash, which is often the cause of gummy and mushy bread.
Zucchini Bread With Pineapple Recipe
So if you’re looking for a delicious way to enjoy your summer harvest, here’s a great pumpkin bread recipe that’s easy, quick, and healthy. It’s made with 3/2 cup of whole-wheat flour, ground cinnamon and just the right amount of sugar to satisfy that sweet tooth.
Prepare fresh zucchini: Wash and dry 3 small or medium zucchini properly. As you can see, I used one summer squash and two squash.
Next, remove the stem from which the flower grows. Do not remove the part that is attached to the plant, as this will make it easier to peel the pumpkin in the next step. There is no need to remove the skin of the vulva.
Using the large holes of a box cutter, crush the three pumpkins. Place on a plate over a medium bowl. Set it aside while you prepare the rest of the simple ingredients.
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Dry Ingredients: In a large bowl, combine 1 cup whole wheat flour (142 grams), 1 cup whole wheat flour (156 grams), 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 2 teaspoons ground cinnamon. and ¼ teaspoon walnuts.
Wet ingredients: In a medium bowl, whisk together 2 eggs, ¾ cup brown sugar, ¼ cup vegetable oil, and ½ teaspoon pure vanilla extract.
Squeeze the chopped zucchini: Transfer it to the potato wedges and squeeze until the liquid comes out. If you don’t have one, pour it into a clean container and absorb the liquid.
Preheat oven to 350°F (175°C) and place a baking sheet in the center. Grease and flour an 8-inch by 4-inch loaf pan (or use nonstick cooking spray).
Chocolate Zucchini Bread Recipe
Immediately pour the batter into the greased pan and sprinkle with 1-2 tablespoons of turbinado sugar.
The main difference between the two types of flour is the type of wheat, which is lighter in color, hence the name white. These flours are interchangeable. [source]
Dehydrate the grated pumpkin before adding it to the liquid ingredients. This ensures the perfect texture – not too dry, not too wet and chewy.
A pound of medium zucchini can be soaked in about ½ cup more water than about 350 grams of diced zucchini. If you are using measuring cups, this package is about 3/2 cup less.
Low Carb And Keto Zucchini Bread Or Muffins • Low Carb With Jennifer
Zuvula bread is one of the best foods to eat fresh. However, if you have leftovers, proper storage will help keep them fresh and delicious. The best way to store this quick bread is to wrap it tightly in foil or plastic wrap. This will keep the bread moist and prevent it from drying out. Store it at room temperature and consume within 3 days.
Freezing a slice of gingerbread is a great way to keep it longer. Once cooled to room temperature, wrap tightly in plastic wrap or foil and transfer to a resealable plastic bag or airtight container.
Frozen pumpkin pies will stay fresh for up to three months if stored properly. You can also freeze breadcrumbs. This makes it easy to melt individual pieces when needed. Wrap each piece in plastic or foil and place in a freezer bag. Follow these simple storage tips to enjoy your favorite pumpkin pie recipe all year long.
If you enjoy healthy smoothie recipes, you’ll love these zucchini sticks. This recipe includes options for baking or air-frying.
Healthy Zucchini Bread
If you’re looking for a zucchini breakfast recipe, check out this sweet cornbread zucchini fritters or this nutritious zucchini breakfast recipe. This zucchini and egg recipe is another family favorite! All of these recipes are perfect for brunch! Check out these easy pumpkin recipes for more ideas.
This is a recipe that I have wanted to share with everyone since I started my website.
I’ve adapted and adapted a Zuvula bread recipe that a colleague first shared with me over 30 years ago.
If you’re tired of gummy, moist, greasy, and sweet pumpkin bread, this moist pumpkin pie recipe is for you!
Mom’s Zucchini Bread Recipe
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★★★★★ If you’ve made this pumpkin bread recipe, I’d love to hear about it in the comments below and leave a review for the recipe.
Sprinkled with zucchini and squash, you can guess that this pumpkin bread recipe is delicious and healthy! Perfect for a summer luncheon.
Scroll down for step-by-step photos and don’t miss the process photos and videos in most posts. Just scroll through the post to find them. They are specially made for you so that you can perfect the recipe every time you try it.
Chocolate Zucchini Bread
Whole Wheat Flour vs. White Whole Wheat Flour: The main difference between these two types of flour is the wheat variety, which is lighter in color and hence called white. These flours are interchangeable. [source]
Why remove the moisture: It is important to remove as much moisture as possible from the mashed potatoes before adding the liquid ingredients. This ensures the perfect texture – not too dry and certainly not wet and chewy.
Using a pound of medium zucchini, about 350 grams of diced zucchini will release about ½ cup of liquid. If you are using measuring cups, this package is about 3/2 cup less.
How to store: Store this quick bread in foil or plastic wrap at room temperature for up to 3 days. For longer storage, store in a plastic bag or resealable container and refrigerate for up to 3 months.
Easy, Healthy Zucchini Muffins
Keep in mind that the nutritional information provided below is only a rough estimate and may vary depending on the specific ingredients used.
Serving Size: 1 serving Calories: 280 kcal Carbohydrates: 47 g Protein: 6 g Fat: 9 g Saturated fat: 6 g Cholesterol: 41 mg Sodium: 454 mg Potassium: 306 mg Fiber: 3 g Sugar: 23 g Vitamin A: 168 IU Vitamin C: 10 mg Calcium: 67 mg Iron: 2 mg
This post was originally published on August 1, 2020 and was republished on August 3, 2022 with updated content and video. Thanks for sharing.
Maria Vanelli is a nutritionist living in the suburbs outside of Montreal, Canada. She is the founder of the food blog Love Biscotti. Maria inspires you to bring you and your loved ones closer together during meals and create unforgettable moments.
Zucchini Banana Or Applesauce Bread (grain Free & Naturally Sweetened)
Adapted from an award-winning family recipe. My husband grew up making this pumpkin pie with his family and they entered it at the Maryland State Fair. Guess what? He won. You know a recipe is good if it’s a government award winner, right?
Now scale it up a bit to create a 9×5-inch loaf (more zucchini, 1 egg, and a little apple for moisture), and the quick bread is better than ever and ready to take center stage in your own kitchen. Go!
A beginner can easily master this quick bread, and this is a great recipe if aspiring young bakers are ready to help!
Cheesy Zucchini Bread (no Yeast)
Zucchini is one of my favorite ingredients and there are many recipes published using this summer vegetable. We use a whole bunch of pumpkin in our healthy Greek yogurt zouula bread, and you can find 3 cups of it in my chocolate zouula cake (you can’t taste it!).
Cooking with vegetables may seem strange, but that’s why
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