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Homemade Zucchini Bread

This delicious and healthy homemade zucchini bread is packed with fiber, making it a great snack or meal prep option. It's diabetic-friendly and can be made gluten-free.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Adds moisture and fiber.
  • 1 cup all-purpose flour Substitute with gluten-free flour if needed.
  • 1 cup sugar Consider reducing the amount or using a low-calorie sweetener.
  • 1/2 cup vegetable oil Can be substituted with applesauce for a lower calorie version.
  • 2 large eggs Bind the ingredients for a fluffy texture.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 1/2 teaspoon baking powder Provides additional lift.
  • 1/2 teaspoon salt Balances flavors.
  • 1 teaspoon ground cinnamon Adds flavor.
  • 1/2 cup chopped nuts Optional, adds crunch.
  • 1/2 cup chocolate chips Optional, for sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Whisk until mixed thoroughly.
  3. In another bowl, mix together the flour, baking soda, baking powder, salt, and ground cinnamon until no lumps remain.
  4. Gradually fold the dry ingredients into the wet mixture until just combined; be careful not to overmix.
  5. Gently fold in the nuts and chocolate chips if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Notes

For a low-calorie version, substitute half of the sugar with applesauce or a low-calorie sweetener. Store in an airtight container for up to a week in the fridge or freeze slices for long-term storage.