Zucchini Quick Bread
A naturally sweet and buttery quick bread with no added oil or butter—just the magic of zucchini, banana, and applesauce. Perfect for an afternoon treat!
Equipment
- Loaf pan (8 × 4-inch / 20 × 10-cm), Large bowl, Medium bowl, Mixing spoon, Wire rack
Ingrediënten
- Nonstick cooking spray
- 1 banana mashed
- ¾ cup 170 g soy or other nondairy yogurt
- ½ cup 112 g unsweetened applesauce
- ½ cup 168 g brown rice syrup
- 2 teaspoons pure vanilla extract
- 2 cups 240 g whole wheat pastry flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup 98 g shredded zucchini
- ½ cup 60 g walnut pieces
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
- In a mixing bowl, mix together the mashed banana, yogurt, applesauce, brown rice syrup, and vanilla extract.
- In a separate bowl, mix together the whole wheat pastry flour, baking powder, baking soda, salt, and cinnamon.
- Fold the wet ingredients into the dry, being careful not to overmix.
- Gently fold in the shredded zucchini and walnut pieces.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack.
- Let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:
Serve warm with a spread of jam or nondairy butter for a delightful afternoon snack.
Wine Advice:
Pair with a lightly chilled Moscato or a crisp Sauvignon Blanc to complement the bread’s natural sweetness.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 4 g | Fiber: 3 g | Sugar: 14 g | Salt: 0.3 g
