How to make Zucchini Bread

 Show me my dog, cookie, zucchini. Also cauliflower, broccoli, bananas, cabbage. You can tell that my pet has a healthy appetite.

This morning, I put zucchini bread on my desk and thought that she wouldn't be able to reach it. Then I heard some fights, followed by some anger. He rubbed the loaf of bread and I ate half of it before catching it.

How to make Zucchini Bread

This dog is my soul, let me tell you. If you want to watch it, I captured it on video. It is to say that Cookie and Kate approved this zucchini bread recipe. It is fluffy and moist, lightly spiced, and rich in green flocks of zucchini.If you've experienced zucchini bread before, let me point out some differences between your recipe and standard cooking tips. There are five reasons to love this healthy zucchini bread:


How to make Zucchini Bread
How to make Zucchini Bread

    I used half a cup of honey (or maple syrup) instead of half a cup of white sugar. It is not too sweet, but if you wish you can add another drizzle of honey or sweet maple.

    I also used white whole wheat flour instead of refined flour, so this bread was made from 100 percent whole grains.

    I used coconut oil instead of butter, which means that this roti is easy to make without milk.

    Most zucchini bread dishes have a cup of minced zucchini, but I like to eat with one and a half cups. However, I cannot say that Zucchini tastes good because Zucchini does not have a ton of flavor.

    It is easily vegetarian and / or gluten free, see my recipe tips.

This soft zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. It is easily vegetarian and / or gluten free (see note). Recipe will give 1 bread.

Essential things

    If desired: cup of roughly chopped raw walnuts or beacons

    Cup melted coconut oil or more - *** olive oil *

    Cup honey or maple syrup

    2 eggs

    Selected cup or cup of water

    1 teaspoon baking soda

    1 teaspoon ground cinnamon + rotate

    2 teaspoons vanilla extract

    Teaspoon sea salt

    Spoon ground nutmeg

    1 cup minced zucchini (you will need 1 small to medium zucchini, about 7 ounces - gently squeeze out the excess moisture in the sink and mix it into the batter)

    1 flour cup white whole wheat flour or regular whole wheat flour


    Preheat the oven to 325 F. Grease a 9 "x 5" bread pan to prevent breading. If you like nuts, place them on a small, fringing baking sheet with parchment paper for easy cleaning.

    Fry the nuts. Once the oven is hot, pour the chopped nuts into your prepared baking sheet. Stir in half, about 5 minutes, until the nuts are fragrant and fried.
    In a large mixing bowl, combine coconut oil and honey. Beat with a whiskey until they combine. Add egg and beat well. (If your coconut oil is exposed to cold ingredients, keep the bowl in a warm place for a few minutes, such as on top of your stove, or heat

Add milk, baking soda, cinnamon, vanilla, salt and nutmeg and mix. Switch with a large spoon and stir in the zucchini (first make sure to squeeze out any excess moisture from the zucchini). Add flour and stir until mixed. Some tumors are fine! If used, now fold gently into the roasted nuts.

    Pour batter into your greased frying pan and sprinkle lightly with cinnamon. If you want a better rotation effect, move the tip of the knife across the batter in a zig-zag pattern.

    Bake for 55 to 60 minutes, or until the toothpaste inserted in the center comes out clean and the center of the spring bread comes back into contact. Use a sharp knife to cut individual pieces.

    This roti is moist, so keep it at room temperature for only 2 to 3 days. Store it in the refrigerator for 5 to 7 days or in the freezer for 3 months or more. I like to cut the bread into individual pieces before freezing and fry them lightly or freeze them in the microwave.


* Tip on oils: I like coconut oil here. I used unrefined coconut oil and I did not feel it in the final product. If you add olive oil to it, it will give the bread an herbal hint. Vegetable oil has a neutral flavor, but average vegetable / canola oil is highly processed, so I recommend using cold press sunflower oil or crossbeat oil if possible.

Replace it: Use chocolate chips or small / chopped dry fruits instead of nuts.
Make Muffins: Follow this recipe!

Make it vegetarian: Use maple syrup instead of honey, replace eggs with flaxseed, and choose non-dairy milk (I use almond milk) or water.

Make it non-dairy: choose non-dairy milk (I use almond milk) or water.
Release eggs: Replace eggs with flax eggs.

Make it gluten-free: I haven't tested it myself, but I heard from a reader that Bobbin Red Mill's all-purpose gluten-free blend works well here.

Make walnuts free: Remove nuts and do not use nut milk.

Reduce ***: I argue that this bread has a healthy amount of ***, but you can replace apple oil if you follow a low *** diet.

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