Healthy Zucchini Bread

Step 1

Preheat the oven to 350F, line the bottom of a 9x5 parchment pan with parchment paper, then grease the sides and bottom of the parchment paper. I usually trace the bottom of the loaf pan on parchment paper and cut a piece that fits the bottom of the loaf pan with kitchen shears.

Step 2

Whisk the flour, baking powder, baking soda, salt, cinnamon, coconut sugar, and nutmeg together in a large bowl. Set aside.

Step 3

In a medium bowl, whisk the oil, brown sugar, eggs, applesauce, maple syrup, and vanilla extract together until combined. Whisk in zucchini.

Step 4

Pour wet ingredients into the dry ingredients. Stir until just combined, do not overmix. Fold in any optional add-ins like chocolate chips or nuts. The batter is on the thicker side.

Step 5

Spread the batter evenly into the prepared loaf pan. Bake for 55 to 70 minutes. Optional - cover with aluminum foil halfway through to prevent too much browning on top. I did not do this. The bread is done when a toothpick inserted into a center comes out mostly clean, NO RAW batter! Baking times vary, so start checking around 45 minutes. Remove from the oven and place the pan on a wire rack to cool for at least 20 minutes.

Step 6

Next, run a butter knife around the outside of the bread and turn the pan upside down on the rack to remove the bread from the pan. Allow bread to cool completely before slicing.