Zuchini Bread

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Ingredients:

  • 1 1/2 cups grated zucchini (about 1 medium zucchini)
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour (or use all-purpose flour if preferred)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs, at room temperature
  • 1/2 cup vegetable oil or melted butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions:

  1. Prepare the Zucchini:
  • Wash and dry the zucchini. Grate it using a box grater or a food processor fitted with a grating attachment. You should have about 1 1/2 cups of grated zucchini. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. Set aside.
  1. Preheat Oven and Prepare Pan:
  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray. You can also line the pan with parchment paper for easy removal later.
  1. Mix Dry Ingredients:
  • In a medium bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  1. Mix Wet Ingredients:
  • In a large bowl, whisk together the eggs until lightly beaten. Add the vegetable oil (or melted butter), granulated sugar, brown sugar, and vanilla extract. Stir until well combined and smooth.
  1. Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Do not overmix. The batter will be thick.
  1. Add Zucchini and Nuts (Optional):
  • Gently fold in the grated zucchini until evenly distributed throughout the batter. If using nuts, fold them in at this point.
  1. Bake the Bread:
  • Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
  • Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean with only a few moist crumbs attached.
  • If the bread is browning too quickly on top, loosely tent it with aluminum foil halfway through baking.
  1. Cool and Serve:
  • Remove the bread from the oven and let it cool in the pan on a wire rack for 10 to 15 minutes. Then, carefully remove the bread from the pan and allow it to cool completely on the wire rack before slicing.
  1. Enjoy:
  • Once cooled, slice the Zucchini Bread and serve. It’s delicious on its own or with a spread of butter. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

This Zucchini Bread is moist, flavorful, and perfect for breakfast, brunch, or as a snack any time of day.

Here’s an approximate nutritional breakdown for Zucchini Bread, per serving (based on 10 servings):

  • Calories: Approximately 230-250 calories per serving.
  • Fat: Around 11-13 grams.
  • Saturated Fat: Approximately 1-2 grams.
  • Carbohydrates: About 30-35 grams.
  • Fiber: Approximately 2-3 grams.
  • Protein: Around 4-5 grams.
  • Sugar: Approximately 16-18 grams.
  • Sodium: Approximately 200-250 milligrams.

These values can vary depending on factors such as exact ingredients used and portion size. Zucchini bread typically provides a moderate amount of calories and carbohydrates, with some healthy fats and a small amount of protein and fiber.

Zucchini bread can be a healthier option compared to some other baked goods, especially if made with wholesome ingredients and in moderation. Here are some reasons why it can be considered healthy:

  1. Nutrient-Rich: Zucchini is low in calories and rich in vitamins and minerals such as vitamin C, vitamin A, potassium, and folate. These nutrients contribute to overall health and well-being.
  2. Fiber Content: Depending on the recipe, zucchini bread can contain a moderate amount of fiber, especially if whole wheat flour or bran is used. Fiber is important for digestive health and can help regulate blood sugar levels.
  3. Lower in Sugar: Homemade zucchini bread recipes often use less sugar compared to commercially produced baked goods. You can further reduce sugar by using natural sweeteners like honey or maple syrup.
  4. Healthy Fats: The addition of vegetable oil or nuts in zucchini bread provides healthy unsaturated fats, which are beneficial for heart health when consumed in moderation.
  5. Versatility: Zucchini bread can be adapted to fit various dietary preferences, such as gluten-free or vegan, by using alternative flours or egg substitutes.

However, it’s essential to consider portion size and ingredients. Some recipes or store-bought versions may still contain significant amounts of sugar and fats. To make zucchini bread even healthier, you can:

  • Use whole wheat flour or a mix of whole wheat and all-purpose flour for added fiber.
  • Substitute part of the oil with applesauce or mashed bananas to reduce fat content.
  • Add nuts or seeds for extra nutrients and texture.
  • Enjoy zucchini bread as part of a balanced diet, alongside plenty of fruits, vegetables, lean proteins, and whole grains.

Overall, homemade zucchini bread can be a nutritious and satisfying treat when enjoyed in moderation and as part of a well-rounded diet.

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