This easy and healthy zucchini bread/muffin recipe has a light flavor with full satisfaction. Feel free to use any flour (or combination of flours) that you’d like. I just used less processed ones because I like that they’re better for you and don’t detract from the tender texture. Be sure to use all the lemon zest suggested in this recipe for full flavor. Bakes 2 loaves, 24 muffins, or if you’re like me – the best of both worlds – one loaf AND 12 muffins. Adapted from this Cooking Light Zucchini Bread recipe
*Vegan if you use vegan options indicated below* *Vegetarian*
- 2 cups white wheat flour (or flour of choice)
- 1 cup oat flour (or flour of choice)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup applesauce
- 2 large eggs (or vegan egg substitute, for example: flax/chia seed egg)
- 1/4 cup canola oil (or oil of choice, preferably a non-flavored one)
- 2 teaspoon lemon zest (be sure to not skip over this ingredient – it’s the key)
- 2 teaspoons vanilla extract
- 1 cup sugar
- 3 cups shredded zucchini (about 1 large zucchini)
- 1/2 cup coarsely chopped pecans (or nut of choice), toasted (if you want), plus more for topping, about 1/2 cup
- Cooking spray
- Pre-heat oven to 350 degrees F. Pre-pare baking containers of choice (see recipe notes above for options) – I used one loaf pan and one muffin tin – with non-stick spray.
- In a large bowl, combine white wheat flour, oat flour, baking powder, cinnamon, salt, and baking soda. Whisk till evenly combined.
- In a medium bowl, combine applesauce, eggs, oil, lemon zest, and vanilla extract. Whisk till evenly combined. Whisk in sugar. Stir in zucchini.
- Pour wet ingredients into bowl with dry ingredients. Stir gently to combine, just till all dry ingredients are mixed in (careful to not over-mix). Fold in 1/2 cup pecans, if using.
- For muffins and loaf (like I made) – Using an ice cream scoop, put one scoop worth of batter into each cup of a 12-cup muffin tin (should fill muffins cups about halfway up the sides). Repeat if making 24 muffins total. Otherwise, pour remaining batter into your prepared loaf pan.
- Sprinkle oats and reserved nuts, if using, over batter evenly. Bake muffins for 14-17 minutes and bread 50-60 minutes, until a toothpick inserted in the center of the muffin or loaf comes out clean. Note: I chose to put both my muffin tin and loaf pan in at the same time, removing the muffins when they were ready while my bread finished in the oven (so I could enjoy the muffins whilst waiting for the bread to finish baking).
- When the muffins and/or bread are safe to consume, serve and enjoy.
Note #1: muffins and bread will be a little shorter than most recipes I’ve seen, but they will be just as tasty as ever.
If making all muffins, evenly distribute batter between 24 muffin cups.
If making all loaves, evenly distribute batter between 2 loaf pans.
Note #2: this is a Not So Sweet recipe. I’ve reduced the sugar by a bit, so if you like a sweeter bread, you may wish to add about 1/2 cup of sugar back in.