How to Prepare Delicious Healthy zucchini bread

Healthy zucchini bread. This zucchini pancake recipe marries the warm-spiced flavors of zucchini bread with the ease of quick and healthy whole-grain pancakes. When topped with maple syrup and pecans, these zucchini bread pancakes make an irresistibly delicious breakfast. Healthy zucchini bread is a result of my local farmer's zucchini season in full swing.

Healthy zucchini bread Freshly grated zucchini and applesauce make bread moist. I made this zucchini bread and have put it in my recipe book. It is excellent - moist and delicious, so happy to find such a tasty zucchini bread without white sugar and poor oils. You can have Healthy zucchini bread using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Healthy zucchini bread

  1. You need 1 Cup of white unbleached all-purpose flour.
  2. It's 1 cup of whole wheat flour.
  3. You need 1 teaspoon of baking soda.
  4. Prepare 1 teaspoon of baking powder.
  5. You need 1 1/2 teaspoon of cinnamon.
  6. It's 1/2 teaspoon of salt.
  7. You need 2 of medium zucchini, about 2 cups shredded.
  8. It's 1/2 cup of granulated sugar.
  9. You need 1/4 cup of honey.
  10. It's 1/2 cup of plain nonfat Greek yogurt.
  11. Prepare 2 of large eggs.
  12. Prepare 6 tablespoons of coconut oil, melted and cool.

This zucchini bread is made with walnuts, which adds both protein and healthy fats to your loaf. A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves. This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves.

Healthy zucchini bread step by step

  1. Preheat oven to 325. Line 9 by 5 loaf pan with two sheets of parchment paper to easily lift bread out or use silicone pan..
  2. In a large bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine..
  3. Shred the zucchini using coarse holes on grader, both peel and flesh. Please shredded zucchini in a clean dish towel and squeeze out any extra moisture..
  4. In a medium mixing bowl, combine the shredded zucchini, sugar, honey, yogurt, eggs, and coconut oil. Stir to combine..
  5. Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined..
  6. Pour batter into loaf. Bake for 60 to 70 minutes or until a wooden toothpick inserted in Center comes out with the few crumbs attached. Cool in pan for 10 minutes. Lift out of pan using parchment paper and cool on wire rack for another 10 minutes. Store at room temperature for up to 3 days..

I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. Use up your bumper crop with delicious zucchini bread recipes. Mix this veggie with chocolate, pineapple, banana or nuts for an easy quick bread.

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