Whole Wheat Cinnamon Zucchini Bread
This Whole Wheat Cinnamon Zucchini Bread is a healthy yet indulgent treat packed with the benefits of whole wheat flour and the natural moisture of zucchini. With the perfect balance of sweet and spice, it's a fantastic way to enjoy a nutritious loaf that’s easy to make and perfect for breakfast or snacks. The subtle flavor of cinnamon complements the zucchini, creating a tender and delicious bread everyone will love. Plus, it’s highly customizable, so you can adjust the ingredients to suit your preferences!
Equipment
- 1 Loaf Pan (8.5 x 4.5 inches)
- Mixing Bowls (2 medium-sized)
- whisk
- Grater (for zucchini)
- 1 Spatula
- Measuring Cups & Spoons
- Toothpick (for testing doneness)
Ingredients
- 2 cups 240g Whole Wheat Flour
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 large Eggs
- 1 cup 200g Brown Sugar
- 1/2 cup 120ml Olive Oil (or other vegetable oil)
- 1 teaspoon Vanilla Extract
- 2 cups 200g Zucchini (grated and excess moisture squeezed out)
- Optional Add-ins: 1/2 cup walnuts or raisins optional for extra texture and flavor
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan with oil or line it with parchment paper.
- Prepare the Zucchini: Grate the zucchini using a box grater or food processor. After grating, squeeze out the excess moisture using a kitchen towel or paper towels.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together whole wheat flour, cinnamon, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large mixing bowl, whisk together eggs and brown sugar until smooth. Add olive oil and vanilla extract, continuing to whisk until everything is well combined.
- Incorporate Zucchini: Stir the grated zucchini into the wet mixture until evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Recipe Notes
- Zucchini Moisture: Make sure to remove excess moisture from the grated zucchini before adding it to the batter. This helps the bread bake properly and prevents it from being soggy.
- Sweetener Options: You can substitute brown sugar with honey or maple syrup for a more natural sweetener. However, this may slightly alter the texture and sweetness level.
- Vegan Option: To make this recipe vegan, you can use flax eggs or chia eggs in place of regular eggs.
- Add-ins: For added texture and flavor, you can mix in nuts (such as walnuts or pecans), raisins, or even chocolate chips.
- Storage: The bread can be stored at room temperature for up to 3 days in an airtight container or wrapped tightly in plastic wrap. It can also be frozen for up to 3 months.