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Zucchini Bread Recipe

One thing you’re sure to see at any summer farmer’s market is fresh zucchini. 

Considered a summer squash, zucchini is a healthy veggie choice containing few calories and lots of vitamins. It’s adaptable to a variety of different flavors, from sweet to spicy to salty, and can be enjoyed both raw and cooked. Try it baked, sautéed, or even as a sweet treat.

Zucchini Bread

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Recipe by Whole FoodsCourse: BreakfastCuisine: American
Servings

10-12

servings

    For a special treat or quick breakfast snack, toast slices of this fragrant quick bread and spread with apple butter or Neufchâtel cheese.

    Ingredients

    • 1 cup

      grated zucchini

    • natural cooking spray

    • 1 ½ cup

      whole wheat pastry flour

    • ½ teaspoon

      salt

    • ½ teaspoon

      baking soda

    • ½ teaspoon

      baking powder

    • 1 teaspoon

      ground cinnamon

    • ½ teaspoon

      freshly grated nutmeg

    • 1

      egg

    • 1⁄3 cup

      expeller pressed canola oil

    • 1⁄3 cup

      unsweetened applesauce

    • 2 tablespoons

      nonfat plain yogurt

    • 3⁄4 cup

      sugar

    • 2 teaspoons

      vanilla extract

    • 1⁄3 cup

      finely chopped walnuts

    Directions

    • Preheat oven to 325°F. Spray an 8-inch loaf pan with natural cooking spray and set aside.

    • In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. 

    • In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla. Add flour mixture and stir until well combined. 

    • Fold in zucchini and walnuts then transfer batter to prepared pan and bake 50 to 60 minutes until risen, deep golden brown, and a toothpick inserted in the middle comes out clean. 

    • Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.

    Nutrition Facts (per serving):

    • Calories—230 | Total Fat—11g | Saturated Fat—1g | Cholesterol—20mg | Sodium—220mg | Carbohydrate—30g Protein—4g

    Notes about Zucchini

    What to Look For:

    When perusing your favorite farmer’s market over the summer, steer clear of zucchini that is too large. Try to choose the ones that are less than 6-8 inches long. Any bigger and they become bitter, watery, and thick-skinned. Make sure the skin is bright green and free of cuts, and pick the ones with at least 1 inch of stem still attached.

    How to Store It:

    Not ready to cook your zucchini right away? No problem! Just make sure to refrigerate it in a plastic bag for up to five days (preferably in the crisper drawer). Wait to wash it until you’re ready to cook.

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