Oil Free Healthy Zucchini Bread
 
Prep time
Cook time
Total time
 
This Oil-Free Healthy Zucchini Bread is soft, moist and speckled with delicious green zucchini. Tastes even better the next day once the flavors have had time to "mingle" in the bread.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 11 slices
Ingredients
Dry Ingredients
  • 1½ cups light spelt flour
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon, ½ tsp nutmeg
Wet Ingredients
  • 2 flax eggs (2 tbsp ground flax seed + 6 tbsp water)
  • ½ cup applesauce
  • ½ cup dark brown cane sugar, medium packed*
  • ¼ cup cane sugar*
  • 2 tsp vanilla extract
  • ½ tbsp lemon juice
  • 1 cup shredded zucchini (from 1 medium size zucchini) *see notes
  • ¾ cup chocolate chips or walnuts (optional)
Directions
  1. Pre-heat oven to 350F/180C. Grease a loaf pan with coconut oil or non-stick cooking spray OR line with parchment paper for an oil free option.
  2. Mix the ground flax seed with the water in a large mixing bowl. Stir and leave it to thicken while preparing the dry ingredients.
  3. In a medium size bowl, mix together the spelt flour, sea salt, baking soda, baking powder, cinnamon and nutmeg. Stir together until the spices are evenly distributed throughout the flour.
  4. Grate the zucchini (see notes for how to grate, measure and drain the zucchini - very important!). The flax "eggs" should be thickened by now. Add the applesauce, dark brown cane sugar, cane sugar, vanilla extract, lemon juice and grated zucchini to the flax "eggs". Whisk together. Stir in the chocolate chips or nuts (optional).
  5. Slowly add and fold the dry ingredients into the wet ingredients until they are combined. *Do not over-mix*.
  6. Pour the zucchini bread batter into the loaf pan. Bake for 37 - 45 minutes. The amount of time your zucchini bread takes to bake will depend on your oven and pan - mine took 42 minutes. Your bread is ready when the top is golden and an inserted toothpick comes out clear. Leave to cool in the pan for 5 minutes before moving to a cooling rack. Leave the bread to cool before slicing into it. Enjoy!
Notes
1) An important step in making this bread is how you prepare the zucchini. Grate the zucchini on the small side of the grater (not the super tiny, just the small side). Pack 1 cup of the grated zucchini into the measuring cup and drain off the excess liquid. Do not drain off all the liquid just the excess that pours out of the cup as your pack it into the cup.
2) Replace light spelt flour with white whole wheat or all purpose flour.
3) If you don't have dark brown cane sugar on hand, replace with regular cane sugar and add 1 tsp of molasses.
Recipe by Ceara's Kitchen at https://www.cearaskitchen.com/oil-free-healthy-zucchini-bread/