This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I may earn a small commission if you click a link and buy something, at no extra cost to you. Please see full disclaimer HERE.
This recipe makes about two loaves of bread. If you prefer, you can also use the same batter to make muffins instead—just be sure to reduce the baking time, as muffins cook much faster than loaves.
I’ve even baked one loaf and one batch of regular-sized muffins at the same time. Simply remove the muffins a few minutes before the loaf is finished baking.
To check if the bread or muffins are done, insert a fork or toothpick into the center of one. If it comes out clean, they’re ready to enjoy. If there’s still batter on the fork, return them to the oven for a few more minutes and test again.
Ingredients:
- 3 c flour
- 1.5 c shredded zucchini
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups sugar
- 1 1/4 c oil
- 1/4 c milk
- 3 eggs
- 1tsp vanilla
- chocolate chips or walnuts (optional)
Directions:
- Preheat your oven to 350°F. Grease and two bread loaf pans, or line with parchment paper.
- In a large mixing bowl, whisk together the oil, eggs, vanilla extract, and milk until well combined.
- In the same bowl, add the flour, zucchini, salt, cinnamon, baking powder, baking soda, and sugar. Mix just enough until everything is incorporated.
- If using, gently fold in the chocolate chips or chopped walnuts.
- Divide the batter evenly between the prepared bread loaf pans.
- Bake for about 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaves to cool in the pans for about 10–15 minutes before transferring them to a wire rack to cool completely.
This bread is delicious served warm with butter!
If you’re on a low-tox journey, check out how I created a less toxic kitchen HERE.
My full list of less toxic kitchen items can be found HERE.
As an Amazon Associate, I may earn from qualifying purchases, at no extra cost to you.
