Healthy Zucchini Bread
No grating, no problem! Just like its chocolate counterpart, this zucchini bread is easy, and delicious.
Servings 1 loaf
Ingredients
- 2 cups whole-wheat pastry flour or 2 1/2 cups whole-grain spelt flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ground cardamom or nutmeg
- 1/4 tsp sea salt
- 2 cups roughly sliced/cut zucchini see note
- 1 cup sliced ripe/overripe bananas OR 1/2 cup applesauce
- 2/3 cup pure maple syrup
- 1/4 cup non-dairy milk
- 1/4 cup hemp seeds (or cashew meal /almond meal)
- 2 tsp vanilla
- 1 1/2 tsp apple cider vinegar or lemon juice
Instructions
- Preheat oven to 350 degrees. Prepare a loaf pan by spraying/wiping with a touch of oil, and lining with a strip of parchment paper (for easy removal after cooling) In a large bowl, add dry ingredients: flour, baking powder, baking soda, cardamom/nutmeg, cinnamon, and salt. Stir through until well combined. Add zucchini, bananas/applesauce, maple syrup, milk, hemp seeds, vanilla, and lemon juice to a blender and blend until very smooth. Add wet mixture to dry and stir through until just well combined.Transfer mixture to loaf pan. Bake for 45-50 minutes, or until set in the centre (test with a toothpick if unsure). Remove and let cool in the pan on a cooling rack. Once cool, remove loaf and cut into slices. Makes 1 quick bread.
Notes
Muffin Swap: If you want to make into muffins, fill 12 muffin cups (lined with parchment liners) and bake for 25 minutes.
Zucchini Note: Since the zucchini will be blended, no need for precise slicing. Simply cut in rough cubes or slices!
Chocolate Chip Note: If you do want to add chocolate chips (hey, I get it), add about 1/3 cup of chips (miniature size especially good).