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    Oh My Veggies » Vegetarian Recipes » Snack Recipes

    Classic Zucchini Bread

    Published: Mar 30, 2018 · by Nicole · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    The classics are classics for a reason, and this Zucchini Bread is no different. It's an easy, healthy bread recipe that will have your friends and family asking for seconds.

    Recipe

    zucchini bread in mint green ramekins on a white counter behind a split zucchini bread muffin in front

    Classic Zucchini Bread

    The classics are classics for a reason, and this Zucchini Bread is no different. It's an easy, healthy bread recipe that will have your friends and family asking for seconds.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Course: Baking, Bread
    Cuisine: American
    Diet: Vegetarian
    Keyword: Classic Zucchini Bread, how to make Zucchini Bread, Zucchini Bread recipe
    Servings: 12 servings
    Calories: 332kcal
    Author: Oh My Veggies

    Ingredients

    • 3 cups white whole wheat flour
    • ½ teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • ½ teaspoon nutmeg
    • 2 teaspoons ground cinnamon
    • ¼ teaspoon ground cloves
    • 1 cup unsweetened applesauce
    • 2 fresh large eggs
    • 1 tablespoon vanilla extract
    • 2 cups light-brown sugar packed
    • 3 cups grated zucchini packed
    • 1 cup walnuts coarsely chopped
    US Customary - Metric

    Instructions

    • Preheat oven to 350º F / 180º F. Grease ramekins with non-stick cooking spray.
    • In a large bowl, whisk together the first seven ingredients. In a separate large bowl, whisk together applesauce, eggs, and vanilla and mix well, whisk in brown sugar and mix until smooth.
    • Add zucchini, stirring to incorporate; add flour mixture and stir until just combined. Stir in walnuts.
    • Divide batter evenly between ramekins, filling each one three-quarters full.
    • Bake for 20 minutes or until a cake tester inserted in the middle comes out clean. Rotate tins halfway through the baking process to promote even baking.
    • Transfer tins to a wire rack; let cool completely before turning out. Serve.

    Nutrition

    Calories: 332kcalCarbohydrates: 62gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 327mgPotassium: 235mgFiber: 4gSugar: 39gVitamin A: 111IUVitamin C: 6mgCalcium: 84mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Simple Stuffed Mushrooms
    Corn Salsa Stuffed Avocados »

    Dessert Recipes, Snack Recipes, Vegetarian Breakfast Recipes, Vegetarian Recipes

    Reader Interactions

    Comments

    1. Antri C. | Beauty Blogger & Reviewer says

      March 30, 2018 at 12:14 pm

      I have never thought of making a zucchini bread! That's a good idea and recipe 🙂 xoxo Just save it for later on my Pinterest Board "Healthy Meets Tasty"

      http://hiddeninbeauty.com

      Reply
    5 from 1 vote (1 rating without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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