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Moist & Healthy Zucchini Bread Recipe

Moist & Healthy Zucchini Bread Recipe
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★★★★★

5.2 from 28 reviews

Enjoy this Moist & Healthy Zucchini Bread that’s packed with wholesome ingredients and bursting with flavor. Perfect for breakfast or as a snack, this recipe is simple to make and yields a delicious loaf every time.

Ingredients

Scale

Grated Zucchini:

  • 1 ½ cups grated zucchini (squeezed of excess moisture)

Dry Ingredients:

  • 1 ½ cups white whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt

Wet Ingredients:

  • 2 large eggs
  • ¼ cup extra virgin olive oil
  • ⅓ cup pure maple syrup
  • ¼ cup plain Greek yogurt
  • 1 tsp pure vanilla extract

Optional:

  • ⅓ cup chopped walnuts or dark chocolate chips

Instructions

  1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly coat it with non-stick spray. This ensures the bread comes out cleanly after baking.
  2. Grate and Squeeze the Zucchini: Using the large holes of a box grater, grate your zucchini into a bowl. Measure out 1½ packed cups, then wrap the shredded zucchini in a clean towel or paper towels and squeeze out as much moisture as you can. This step prevents soggy bread and gives the loaf a perfect texture.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  4. Whisk Wet Ingredients: In a separate medium bowl, whisk the eggs, then add in the olive oil, maple syrup, Greek yogurt, and vanilla extract. Mix until smooth and fully combined.
  5. Combine and Fold: Pour the wet mixture into the dry ingredients. Use a wooden spoon (or whisk) to gently fold the batter together. Do not overmix—a few streaks of flour are okay. Once mixed, fold in the grated zucchini. If you’re adding walnuts or dark chocolate chips, stir those in last.
  6. Bake the Loaf: Pour the batter into your prepared loaf pan. Use the back of a spoon or spatula to smooth the top evenly. Place it in the oven and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover the bread with aluminum foil for the last 10–15 minutes of baking.
  7. Cool and Slice: Let the loaf cool in the pan for 10 minutes, then carefully transfer it to a wire rack. Allow it to cool fully before slicing for clean, even pieces.

Notes

  • Feel free to customize this recipe by adding your favorite mix-ins like raisins, dried cranberries, or chopped nuts.
  • This zucchini bread can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.

Nutrition

Keywords: Zucchini Bread, Healthy, Moist, Breakfast, Snack, Whole Wheat, Easy

Find it online: https://flavorsbymaya.com/moist-and-healthy-zucchini-bread-recipe/