Guilt Free Zucchini Bread
Indulge guilt-free with this moist and wholesome zucchini bread, a perfect blend of nutritious ingredients and comforting flavors. Featuring shredded zucchini, hearty whole wheat flour, and rolled oats, this recipe delivers a tender loaf packed with fiber and natural sweetness from maple syrup and unsweetened applesauce. A touch of ground cinnamon adds warmth, while optional dark chocolate chips and walnuts elevate it with bursts of decadence and crunch. Made without refined sugar or butter, this quick bread is the ideal healthy snack or breakfast option. Ready in just 15 minutes of prep time and baked to golden perfection, this "Guilt Free Zucchini Bread" balances irresistible taste with mindful eating, perfect for anyone seeking a delicious yet nourishing treat.
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Recipe Information
Ingredients
- 2 cups (shredded) zucchini
- 1.5 cups whole wheat flour
- 0.5 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 2 large eggs
- 0.5 cups unsweetened applesauce
- 1.5 teaspoons vanilla extract
- 0.5 cups maple syrup
- 0.25 cups (melted) coconut oil
- 0.5 cups dark chocolate chips (optional)
- 0.25 cups chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, and salt.
In a separate bowl, whisk the eggs, unsweetened applesauce, vanilla extract, maple syrup, and melted coconut oil until well combined.
Gently fold the wet ingredients into the dry ingredients until just incorporated. Do not overmix.
Add the shredded zucchini to the batter and stir until evenly distributed. If desired, fold in dark chocolate chips or chopped walnuts for added texture and flavor.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy as a healthy snack or breakfast option!
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.6 g | 166% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5316 mg | 231% | |
| Total Carbohydrate | 376.4 g | 137% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 191.4 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 320 mg | 25% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2599 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
