Test Kitchen: Zucchini Bread

Mia Sugarman, SAR, Dietetics ’22
Patricia Orus-Deya, SAR, Dietetics ’23

Sargent Choice
Whole Wheat Zucchini Bread
Recipe modified from Cookie and Kate
Yield: 1 Loaf

Ingredients:
⅓ cup extra-virgin olive oil
½ cup honey or maple syrup
2 eggs
½ cup milk of choice
1 teaspoon baking soda
1 teaspoon ground cinnamon + more to swirl on top
2 teaspoons vanilla extract
½ teaspoon fine-grain sea salt
¼ teaspoon ground nutmeg
1 ½ cups grated zucchini (1 medium zucchini, use a paper towel to squeeze out any excess moisture before stirring into batter)
1 ¾ cups white whole wheat flour, or regular whole wheat flour

Optional add-ins: dried fruit or chocolate chips

Directions:

  1. Preheat the oven to 325°F and grease a 9” x 5” loaf pan.
  2. In a large mixing bowl, combine the olive oil and honey. Beat with a whisk until thoroughly combined.
  3. Add eggs and beat well.
  4. Add the milk, baking soda, cinnamon, vanilla, salt, and nutmeg. Whisk until blended.
  5. Using a large spoon, stir in the zucchini. Once combined, add flour and stir until mixed well. Don’t worry if there are some lumps in the batter.
  6. Pour the batter into a greased pan and sprinkle with additional cinnamon. Use a knife to create a cinnamon-swirl or zig-zag pattern.
  7. Bake for 55 to 60 minutes, or until a toothpick comes out clean.
  8. Cool for 20 mins in the loaf pan, then transfer to a wire rack to cool for an additional 20 minutes.

Notes:

  • This is a moist bread and will only keep for 2-3 days at room temperature. Store in the refrigerator for 5-7 days, or in the freezer for 3 months.
  • To make vegan, use maple syrup, milk alternative, and flax eggs (1 tbsp ground flax + 3 tbsp water per egg)

What we liked…

  • The same recipe could be used to make a variety of dishes such as bread, muffins and cake. 
  • Zucchini bread is great with breakfast, snack, or dessert!
  • The recipe can be made vegan by using flaxseed in place of eggs, and a milk alternative.
  • We liked that the bread tasted sweet and was moist, with the option to add additional toppings.
  • A variety of fruits and vegetables could be used instead of zucchini, such as banana or pumpkin.
  • The preparation for the recipe was quick and easy.
  • We liked the texture and fiber that the whole wheat flour provided.

What we might modify…

  • An oven is required to make this recipe, so we will be on-the-hunt for a microwave dorm version!
  • We would have a back-up grater to grate the zucchini if the food processor didn’t do the trick!
  • We would be precise with recipe measurements to ensure the dish was not too dry.

Suggestions…

  • You can top the recipe with nuts or hemp seeds to add protein.
  • Give yourself enough time to ensure the zucchini is finely chopped.
  • You can use any type of oil you like, including olive oil, avocado oil, and canola oil.

Nutritional Value:

  • The white whole wheat flour is a source of fiber. It contains all the parts of the grain in their original proportions, which is why it’s considered “whole!”
  • The olive oil is a good source of unsaturated fat and can help promote healthy cholesterol levels.
  • The zucchini is a source of fiber and antioxidants.