EatingWell Zucchini Bread

6 Reviews
From: EatingWell Magazine July/August 2011

This simple zucchini bread recipe is a great way to use up your summer bumper crop of zucchini. Try it with toasted walnuts or raisins, or add chocolate chips for a more dessertlike bread. Freeze 2-cup portions of shredded zucchini so you can make zucchini bread all year long.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 3/4 cup low-fat milk
  • 2 large eggs
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 2 cups white whole-wheat flour (see Note)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat a 9-by-5-inch loaf pan with cooking spray.
  2. Whisk milk, eggs, sugar, oil and vanilla in a medium bowl. Stir in zucchini. Combine flour, baking powder, cinnamon and salt in a large bowl; stir in the wet ingredients and chocolate chips (if using) until just combined. Transfer the batter to the prepared pan.
  3. Bake until golden brown and a wooden skewer inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing.
  • Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months.
  • Equipment: 9-by-5-inch loaf pan
  • Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 195 calories; 7 g fat(1 g sat); 2 g fiber; 29 g carbohydrates; 4 g protein; 9 mcg folate; 32 mg cholesterol; 14 g sugars; 13 g added sugars; 110 IU vitamin A; 3 mg vitamin C; 45 mg calcium; 3 mg iron; 209 mg sodium; 108 mg potassium
  • Nutrition Bonus: Iron (16% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 other carbohydrate, 1 1/2 fat

Reviews 6

September 01, 2016
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By: spresta23
HELP!! something went wrong...prepared the recipe twice, and both times I watched it sink down 5 minutes after I pulled it out of the oven, and the inside was thoroughly wet/raw. And this was after I left it in and extra 15 minutes, as when I tested it with a toothpick, it came out with dough on it. The first time, I messed around with the ingredients a bit, increasing the flour and zucchini, but the second time I followed it exactly. My only though is that there is no baking soda in the recipe? But it worked for other people!! I am not new to baking...Help!!!
July 11, 2014
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By: EatingWell User
So glad I found this, I needed a base to start with as I'm not a barker, yet I wanted it healthy and to my taste. I substituted the sugar with honey and only used half the amount, then I added, coconut flakes, sliced almonds and raisins. I love the good chew factor!
November 26, 2013
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By: EatingWell User
Delicious, used 1/2 C white sugar 1/2 C brown sugar, applesauce instead of oil and whole wheat flour.
July 29, 2012
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By: EatingWell User
Yummy, soft, and moist bread This bread came out perfect! In fact I made a loaf of Paula Dean's zucchini bread at the same time. It had twice as much sugar as this recipe. Overall, this bread was more moist, flavorful and delicious than the Paula Dean recipe. I soaked some raisins in water and then added 1/2 cup to the bread. I really enjoyed it and I will be making this over and over! Pros: easy, healthy, delicious Cons: none
July 22, 2012
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By: EatingWell User
Delicious even my picky toddler loved it! I used this recipe and added 1/4 cup of dark chocolate m&m's. I substituted apple sauce for the oil. It came out moist and delicious. I have enough zucchini shredded for another bread and plan to try the chocolate one. Pros: Moist
March 11, 2012
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By: Beth
Good, but not great This was good, but somewhat bland. I will make modifications next time. It wasn't sweet enough or flavoful enough for us so I will use 1 cup of sugar (1/2 brown & 1/2 white) instead of 3/4, increase the cinnamon and vanilla, and add nutmeg. The texture was a bit crumbly using WW Pastry flour so I will probably try 1/2 white, too. It won't be as healthy as the original, but still healthy AND good. Pros: Easy to make Cons: Not flavorful enough