- 1 1/2 cup finely grated zucchini (300g)
- 1/4 cup oil, or milk of choice for fat free
- 1 tbsp white or cider vinegar
- 1 tsp pure vanilla extract
- 2 cups flour (see note below)
- 1 cup sugar (for refined-sugar-free, try this Zucchini Banana Bread)
- 1 1/2 tsp baking powder, and 1/4 tsp baking soda
- 3/4 tsp salt
- optional 1/2 cup chocolate chips
Preheat oven to 350 F. Grease a 9x5 loaf pan. In a large bowl, combine first four ingredients. Whisk in remaining ingredients, then stir until just evenly mixed. Spread into the pan. Bake 50-55 minutes, or until loaf has risen and a toothpick inserted into the center comes out clean.View Nutrition Facts
The recipe works with spelt, white (all purpose), oat, or gluten free all purpose flour. I haven’t tried any others here, so be sure to report back if you experiment. If desired, you can stir a handful of chocolate chips into the batter or add them to the top before baking. I prefer the oil version’s texture and flavor, but if you’re used to oil free baked goods it’s fine to sub with milk of choice.
The recipe was adapted from my Healthy Banana Bread and this Chocolate Zucchini Bread.
Calories: 110kcal