- Preheat your oven to 350°F (175°C) . Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Grate the zucchini using a box grater and pat it dry lightly with a paper towel to remove excess moisture (but don’t squeeze it completely dry).
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Step 3: Combine the Wet Ingredients
- In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, applesauce, milk, and vanilla extract until smooth and well combined.
Step 4: Add the Zucchini and Dry Ingredients
- Stir the grated zucchini into the wet ingredients until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in any optional add-ins like nuts, raisins, or chocolate chips if desired.
Step 5: Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes , or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 6: Cool and Slice
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack to cool completely before slicing.
Why You’ll Love This Recipe:
- Moist and Flavorful: The zucchini keeps the bread incredibly moist without overpowering the flavor.
- Healthy Twist: Lower in sugar and oil compared to traditional recipes, yet still decadent-tasting.
- Versatile: Customize it with your favorite mix-ins like nuts, chocolate chips, or dried fruit.
Tips for Success:
- Don’t Overmix the Batter: Stir until just combined to avoid a dense loaf.
- Use Fresh Zucchini: Freshly grated zucchini provides the best moisture and texture.
- Test for Doneness: If the top is browning too quickly, cover it loosely with foil during the last 10–15 minutes of baking.
Ways to Enjoy Your Zucchini Bread:
- For Breakfast: Slice and enjoy with a spread of almond butter or cream cheese.
- As a Snack: Pair with a cup of tea or coffee for an afternoon pick-me-up.
- For Dessert: Serve warm with a scoop of vanilla ice cream for a comforting treat.
- Meal Prep: Store slices in the freezer for quick grab-and-go snacks throughout the week.
This Zucchini Bread is proof that healthy eating doesn’t have to mean sacrificing flavor. With its tender crumb, warm spices, and natural sweetness, it’s a treat that satisfies cravings while nourishing your body. Whether you’re baking for yourself, your family, or friends, this bread is sure to become a go-to recipe. So grab that zucchini, preheat your oven, and get ready to enjoy a slice (or two) of wholesome deliciousness! 🥒
- Preheat your oven to 350°F (175°C) . Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Grate the zucchini using a box grater and pat it dry lightly with a paper towel to remove excess moisture (but don’t squeeze it completely dry).
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Step 3: Combine the Wet Ingredients
- In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, applesauce, milk, and vanilla extract until smooth and well combined.
Step 4: Add the Zucchini and Dry Ingredients
- Stir the grated zucchini into the wet ingredients until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in any optional add-ins like nuts, raisins, or chocolate chips if desired.
Step 5: Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes , or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 6: Cool and Slice
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack to cool completely before slicing.
Why You’ll Love This Recipe:
- Moist and Flavorful: The zucchini keeps the bread incredibly moist without overpowering the flavor.
- Healthy Twist: Lower in sugar and oil compared to traditional recipes, yet still decadent-tasting.
- Versatile: Customize it with your favorite mix-ins like nuts, chocolate chips, or dried fruit.
Tips for Success:
- Don’t Overmix the Batter: Stir until just combined to avoid a dense loaf.
- Use Fresh Zucchini: Freshly grated zucchini provides the best moisture and texture.
- Test for Doneness: If the top is browning too quickly, cover it loosely with foil during the last 10–15 minutes of baking.
Ways to Enjoy Your Zucchini Bread:
- For Breakfast: Slice and enjoy with a spread of almond butter or cream cheese.
- As a Snack: Pair with a cup of tea or coffee for an afternoon pick-me-up.
- For Dessert: Serve warm with a scoop of vanilla ice cream for a comforting treat.
- Meal Prep: Store slices in the freezer for quick grab-and-go snacks throughout the week.
This Zucchini Bread is proof that healthy eating doesn’t have to mean sacrificing flavor. With its tender crumb, warm spices, and natural sweetness, it’s a treat that satisfies cravings while nourishing your body. Whether you’re baking for yourself, your family, or friends, this bread is sure to become a go-to recipe. So grab that zucchini, preheat your oven, and get ready to enjoy a slice (or two) of wholesome deliciousness! 🥒
