Summer Zucchini Bread

If you think you don’t like zucchini, you should try this Summer Zucchini Bread because you might change your mind! 🙂 You won’t even notice that green summer squash is what gives this bread its soft, moist and irresistible texture.

Zucchini is packed with cancer-fighting antioxidants and fiber, which supports GI health. It also helps strengthen bones, according to Healthline.

Sometimes it takes eating some cake to get yourself to reap the health benefits of certain vegetables or fruits, and that’s okay! As discussed in my Rosemary Beet and Potato Bake recipe introduction, I see nutrition as something inclusive rather than exclusive.

What matters more than what you don’t eat is what you do eat. 

Think about ways to incorporate new fruits and veggies into your diet rather than focusing on what you “shouldn’t” be eating. When you focus on what you want to be eating more of (ie. nutritious foods), your intake of less-nutritious foods is bound to decrease.

This mindset will make healthy eating feel less restrictive, thereby making it more sustainable.

It’s a win-win: You’ll get to eat cake without the guilt, since in the process you’ll be allowing your body to be nourished with nutrients that it wouldn’t have received otherwise 🙂 .  (You should always be able to enjoy sweets guilt-free! But especially when they introduce you to a new nutritious food in the process!).

Hopefully this recipe will be a winner for you because it sure was for me! 🙂
<3 Dena

Print Recipe

Summer Zucchini Bread

Take advantage of summer squash with this Summer Zucchini Bread recipe. If you want to make these as muffins, bake for 20 to 30 minutes.

Prep Time10 mins

Cook Time50 mins

Course: Breakfast, Brunch, Dessert

Keyword: summer zucchini bread

Servings: 1 loaf or 12 muffins

Author: Dena Gershkovich

Ingredients

• ¼ cup maple syrup
• ¼ cup brown sugar
• ½ cup butter, softened (1 stick)
• 2 tablespoons milk or almond milk
• 1 teaspoon vanilla
• 2 large eggs
• ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• 1¾ cup white whole wheat flour
• 2 medium zucchini, unpeeled and shredded (2 to 2½ cups)
• ⅓ cup dark chocolate chips (optional)

Instructions

• Preheat oven to 350 F. Line a loaf pan with parchment paper.
• In a large mixing bowl, beat syrup, brown sugar, butter, milk and vanilla well. Add eggs and beat.
• In a separate medium mixing bowl, mix baking powder, baking soda, salt, cinnamon, nutmeg and flour well with a wooden spoon.
• Add the flour mixture to the wet mixture in two additions. Mix well between each addition.
• Grate zucchini into bowl. Mix well.
• Pour batter into loaf pan. Top with chocolate chips if desired. Bake for about an hour, checking every 5 minutes at the 45-minute mark. Bread is ready when toothpick comes out clean and top of bread appears light brown and crispy. Top of bread may crack when ready.
• Slice bread and enjoy with almond butter for a light breakfast or nighttime snack!

Notes

This recipe was inspired by KING ARTHUR FLOUR, though I changed it quite a bit. 

 

Did you make this recipe? Please rate and comment below. I’d love to hear how it went for you!

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