Low Sodium Homemade Zucchini Bread
Elevate your baking game with this irresistible Low Sodium Homemade Zucchini Bread—perfect for those seeking a healthier twist on classic comfort food. This recipe combines freshly grated zucchini with warm spices like cinnamon and nutmeg, creating a moist and flavorful loaf that's light on salt, yet rich in taste. With unsweetened applesauce and a hint of vanilla, you'll enjoy natural sweetness in every bite, complemented by optional chopped walnuts for added texture. Quick to prepare and oven-ready in just 15 minutes, this low sodium zucchini bread is a wholesome treat ideal for breakfast, snack time, or dessert. Plus, it's a guilt-free way to sneak in a few extra veggies while keeping your sodium levels in check!
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Recipe Information
Ingredients
- 2 cups Zucchini
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Unsalted butter, melted
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened applesauce
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a non-stick spray or line it with parchment paper.
Wash and dry the zucchini. Grate the zucchini using a box grater until you have 2 cups. Do not peel the zucchini.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
In a separate medium bowl, mix the granulated sugar, brown sugar, melted butter, and eggs until well combined.
Stir in the vanilla extract and unsweetened applesauce into the sugar mixture.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Fold the grated zucchini into the batter. If using walnuts, fold them in as well.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
Slice and enjoy your low sodium zucchini bread. It can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 4478 mg | 195% | |
| Total Carbohydrate | 423.2 g | 154% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 223.5 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 268 mg | 21% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1571 mg | 33% | |
*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.
