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zucchini bread recipe healthy
- Total Time: 80 minutes
- Yield: 1 loaf 1x
- Diet: General
Description
This wholesome zucchini bread uses whole wheat flour and natural date sweetness for a healthier twist on a classic comfort food. A unique orange blossom swirl adds a delicate floral flavor, making it perfect for breakfast or an afternoon snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3 cups grated zucchini, squeezed dry
- 2 large eggs, room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup neutral vegetable oil
- 1 teaspoon vanilla extract
- 1 cup pitted Medjool dates, chopped (for swirl)
- 2 tablespoons water (for swirl)
- 1 teaspoon orange blossom water (for swirl)
- 1/4 cup powdered sugar (for glaze)
- 1 tablespoon orange blossom water (for glaze)
Instructions
- Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, brown sugar, vegetable oil, and vanilla extract until smooth and the sugar is dissolved.
- Fold in Zucchini: Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Gently fold in the squeezed grated zucchini, careful not to overmix.
- Prepare Date Swirl: Blend the chopped dates, 2 tablespoons water, and 1 teaspoon orange blossom water in a food processor until a smooth paste forms, adding more water one teaspoon at a time if too thick.
- Assemble Loaf: Spoon two-thirds of the batter into the prepared pan. Add dollops of the date swirl paste over the batter. Cover with the remaining batter and gently create a ribbon effect with a butter knife, making sure not to overmix.
- Bake Loaf: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes.
- Cool Completely: Remove from the oven and allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. This prevents crumbling when slicing.
- Make Glaze (Optional): Once fully cooled, whisk together the powdered sugar and orange blossom water. Drizzle generously over the loaf before slicing.
Notes
Squeezing excess moisture from the grated zucchini is essential for preventing a dense, gummy loaf. Be careful not to overmix the batter at any stage, especially after adding the wet ingredients, to ensure a tender texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg