Zucchini Bread

Hello HTS Community

Bringing you today this amazing Zucchini bread recipe, which is light, moist and fluffy at the same time. It’s a two-in-one recipe that you can make to use either bread or muffins. Simple, vegan and absolutely binge worthy.

The recipe comes together in less than 10 minutes, and you can sneak in different vegetables like, carrots. You essentially don’t taste vegetables in bread. Zucchini bread draws its flavor from the spices in it, mixed with brown sugar and vanilla. You can switch to honey in the bread if you like, and can choose to use eggs, or replace them with flax eggs to make it vegan.

What makes zucchini bread even better? The option to add chocolate chips or cocoa powder to it. Feel free to add a tablespoon of cocoa powder to final batter, or handful of choco-chips, and no one would even know there’s tons of zucchini in it. If you have any leftovers, I doubt you will, try making French toast, or just toast the slices and butter them up for breakfast

If you like this bread, you can also try my Zucchini Fritters, Pumpkin Bread and Vegetable Muffins.

Ingredients you will need:

• Eggs- 2 (vegan substitute below)
• Vegetable or coconut oil- 1/3 cup
• Brown sugar- 1/3 cup
• Reserved zucchini water- 1/2 cup
• Baking soda- 1 teaspoon
• Ground cinnamon- 1 teaspoon
• Ground nutmeg- 1/4 teaspoon
• Vanilla extract- 2 teaspoon
• Salt- 1/2 teaspoon
• All purpose flour- 1+3/4 cup
• Grated zucchini- 1+1/2 cup (excess water squeezed and reserved)
• Chopped walnuts- 3/4 cup (roasted, optional)

Egg substitute:

For each whole egg used, you can substitute it with one of the following:

• 1 tablespoon ground flaxseed+ 2 tablespoon water
• 1/2 banana mashed

Steps:

• Preheat oven at 180 degree Celsius, and roast the walnuts in it for about 2-3 minutes, while preheating. Take the walnuts out and keep aside.
• Grate the zucchini and squeeze excess water, reserve water to be used later. You would need about 1 medium or 2 small zucchinis.

• Start with whisking together eggs (or flax eggs), oil and sugar together until smooth. Add all dry ingredients to this to form a batter.
• Gently fold in zucchini and walnuts in the batter. Slowly incorporate the reserved zucchini water to bring the batter to a slight thinner consistency. If you want to add cocoa powder or choco-chips, now would be the time.
• Bake in a loaf pan for 55-60 minutes.

Store at room temperature for up to 3 days, in refrigerator for a week and can be frozen for 3 months.