Easy Zucchini Bread
With just one bowl needed, this version of Easy Zucchini Bread is a true time-saver. It's the ultimate comfort food, whether enjoyed as a morning treat or a warm afternoon snack.
Servings: 12 slices
Equipment
Ingredients
Wet Ingredients
- 1.5 cups grated zucchini about 1 pound, 1 large or 2 smaller zucchini (grated on the second largest side)
- 1 egg replace with 1/4 cup apple sauce if vegan
- ½ cup maple syrup
- 1 teaspoon pure vanilla extract
- ⅓ cup avocado oil any oil works
- ¼ cup milk any you like
Dry Ingredients
- 1.25 cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt
Instructions
- Pre-heat the oven to 350F (180C). Leave the skin on your zucchini and grate it.
- Take the grated zucchini in your hands and squeeze out as much water as you can or use a mesh bag. Add the squeezed out zucchini to a bowl with the rest of the wet ingredients and whisk.
- In a seperate bowl mix the dry ingredients.
- Add the dry ingredients to the wet and mix until fully combined. Line a loaf pan with parchment paper and pour in the batter.
- Optionally for presentation I added two very thin strips of zucchini on top but you definitely don’t have to.
- Bake until a knife or a toothpick comes out clean. Mine took exactly 50 minutes but please keep an eye on it as it will depend on the oven. Let it cool a bit and enjoy.
Video
Nutrition
Serving: 1 slice | Calories: 149kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 101mg | Potassium: 98mg | Fiber: 1g | Sugar: 9g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
