Zucchini Bread - Bravabod
Recipes

Zucchini Bread

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 75"

Thick, tender slices of homemade zucchini bread coming straight for you. This bread is no joke: it's super moist thanks to the ample amount of grated zucchini. And no, it does not taste like vegetables. As it cooks, the zucchini disappears into the bread, leaving every fluffy bite filled with hints of vanilla and a healthy amount of cinnamon. It's a family favorite.

How To MakeDiet Type: Classic

liked this

Freeze For 2-3 months

Best by 1 week refrigerated


Shopping List
  • 1 1/2 packed cups grated zucchini (unsqueezed)
  • 1 1/2 cups all-purpose flour (I used gluten-free)
  • 1 cup cane or coconut sugar
  • 1/2 cup safflower oil
  • 2 large eggs
  • 2 1/2 teaspoons cinnamon
  • 1 1/4 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 8" x 4" bread pan

Instructions
  1. Step 1: Preheat the oven to 325°F. Lightly grease the bread pan with butter or coconut oil.
  2. Step 2: Sift together the flour, sugar, cinnamon, baking powder, baking soda, and salt in a bowl.
  3. Step 3: In another bowl, stir together the eggs, oil, and vanilla. Add the dry ingredients to the wet and stir to combine. Fold in the zucchini. Pour the batter into the prepared pan.
  4. Step 4: Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and allow to cool before removing from the pan.
  5. Serve: Slice and enjoy. This bread freezes very well.

Recipe Notes

Recipe adapted from All Recipes.

Want some chocolate flavor? Try adding in a handful of chocolate chips when folding in the shredded zucchini.

Nutrition

Thick, tender slices of homemade zucchini bread coming straight for you. This bread is no joke: it's super moist thanks to the ample amount of grated zucchini. And no, it does not taste like vegetables. As it cooks, the zucchini disappears into the bread, leaving every fluffy bite filled with hints of vanilla and a healthy amount of cinnamon. It's a family favorite.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-3 months

Best by 1 week refrigerated


Shopping List
  • 1 1/2 packed cups grated zucchini (unsqueezed)
  • 1 1/2 cups all-purpose flour (I used gluten-free)
  • 1 cup cane or coconut sugar
  • 1/2 cup safflower oil
  • 5 tablespoons water
  • 2 tablespoons flax meal
  • 2 1/2 teaspoons cinnamon
  • 1 1/4 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 8" x 4" bread pan

Instructions
  1. Step 1: Preheat the oven to 325°F. Lightly grease the bread pan with butter or coconut oil.
  2. Step 2: Stir together the flax meal and water in a small bowl. Place the mixture in the refrigerator for 5 to 10 minutes, or until thickened. This will act as the flax 'eggs' in the recipe.
  3. Step 3: Sift together the flour, sugar, cinnamon, baking powder, baking soda, and salt in a bowl.
  4. Step 4: In another bowl, stir together the thickened flax mixture, oil, and vanilla. Add the dry ingredients to the wet and stir to combine. Fold in the zucchini. Pour the batter into the prepared pan.
  5. Step 5: Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and allow to cool before removing from the pan.
  6. Serve: Slice and enjoy. This bread freezes very well.

Recipe Notes

Recipe adapted from All Recipes.

Want some chocolate flavor? Try adding in a handful of chocolate chips when folding in the shredded zucchini.

Nutrition

Thick, tender slices of homemade zucchini bread coming straight for you. This bread is no joke: it's super moist thanks to the ample amount of grated zucchini. And no, it does not taste like vegetables. As it cooks, the zucchini disappears into the bread, leaving every fluffy bite filled with hints of vanilla and a healthy amount of cinnamon. It's a family favorite.

How To MakeDiet Type: Paleo

liked this

Freeze For 2-3 months

Best by 1 week refrigerated


Shopping List
  • 1 1/2 cups blanched almond flour
  • 1 1/2 packed cups grated zucchini (unsqueezed)
  • 1/2 cup cassava flour
  • 1/2 cup safflower oil
  • 1/2 cup coconut sugar
  • 1/4 cup coconut flour
  • 3 large eggs
  • 1 tablespoon apple cider vinegar
  • 2 1/2 teaspoons cinnamon
  • 1 1/4 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 8" x 4" bread pan

Instructions
  1. Step 1: Preheat the oven to 325°F. Lightly grease the bread pan with butter or coconut oil.
  2. Step 2: Sift together the almond flour, coconut flour, cassava flour, sugar, cinnamon, baking soda, and salt in a bowl.
  3. Step 3: In another bowl, stir together the eggs, oil, vinegar, and vanilla. Add the dry ingredients to the wet and stir to combine. Fold in the zucchini. Pour the batter into the prepared pan.
  4. Step 4: Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and allow to cool before removing from the pan.
  5. Serve: Slice and enjoy. This bread freezes very well.

Recipe Notes

Want some chocolate flavor? Try adding in a handful of chocolate chips when folding in the shredded zucchini.

Nutrition

Thick, tender slices of homemade zucchini bread coming straight for you. This bread is no joke: it's super moist thanks to the ample amount of grated zucchini. And no, it does not taste like vegetables. As it cooks, the zucchini disappears into the bread, leaving every fluffy bite filled with hints of vanilla and a healthy amount of cinnamon. It's a family favorite.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2-3 months

Best by 1 week refrigerated


Shopping List
  • 1 1/2 cups blanched almond flour
  • 1 1/2 packed cups grated zucchini (unsqueezed)
  • 1/2 cup cassava flour
  • 1/2 cup safflower oil
  • 1/2 cup low-carb granulated sweetener (1:1 sugar substitute)
  • 1/4 cup coconut flour
  • 3 large eggs
  • 1 tablespoon apple cider vinegar
  • 2 1/2 teaspoons cinnamon
  • 1 1/4 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 8" x 4" bread pan

Instructions
  1. Step 1: Preheat the oven to 325°F. Lightly grease the bread pan with butter or coconut oil.
  2. Step 2: Sift together the almond flour, coconut flour, cassava flour, sugar, cinnamon, baking soda, and salt in a bowl.
  3. Step 3: In another bowl, stir together the eggs, oil, vinegar, and vanilla. Add the dry ingredients to the wet and stir to combine. Fold in the zucchini. Pour the batter into the prepared pan.
  4. Step 4: Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and allow to cool before removing from the pan.
  5. Serve: Slice and enjoy. This bread freezes very well.

Recipe Notes

Want some chocolate flavor? Try adding in a handful of low-carb chocolate chips when folding in the shredded zucchini.

Nutrition

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Zucchini Bread

PT1H15M 1 1/2 packed cups grated zucchini (unsqueezed) 1 1/2 cups all-purpose flour (I used gluten-free) 1 cup cane or coconut sugar 1/2 cup safflower oil 2 large eggs 2 1/2 teaspoons cinnamon 1 1/4 teaspoons vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 8" x 4" bread pan Gluten Free Paleo Vegan Low-Carb 12 Servings Ingredients:

12 Servings

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