Ingredients
2 cups zucchini, coarsely or medium shredded, packed (not squeezed)
1 large egg
1/2 cup unsweetened applesauce
3/4 cup honey or maple syrup
1 teaspoon pure vanilla extract
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups whole wheat or spelt flour
Cooking spray
1/2 cup walnuts, coarsely chopped (optional)
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper and spray with cooking spray.
- In a large bowl, whisk together egg, applesauce, honey/maple syrup, vanilla, cinnamon, baking soda, baking powder, and salt until combined.
- Stir in shredded zucchini.
- Add flour and gently fold until just combined (do not overmix).
- Pour batter into prepared loaf pan.
- Bake 50–60 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack for 30 minutes before slicing.
Notes
- Nut-Free: Omit walnuts or use sunflower/pumpkin seeds.
- Extra Sweet: Add raisins or chocolate chips.
- Spiced: Add nutmeg or ginger.
- Citrus Twist: Add lemon or orange zest.
- Muffins: Bake in muffin tin 20–25 minutes at 350°F.
- Storage: Room temp 3 days, freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack, Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 12g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
