Zucchini Bread: 7 Appetizing And Low Carb Recipes To Try

Summer is drawing to a close and now is a good time to use the last zucchini from the garden to experiment in the kitchen or store some reserves in the freezer. If you like these crispy veggies, you've probably already tried our recipes for zucchini gratin, zucchini spaghetti, mini zucchini pizza and stuffed zucchini. Today, we are taking a step into the past to bring out a true culinary masterpiece from our grandmothers' notebooks. Deavita.fr is pleased to present the simple, delicious and perfect zucchini bread for all occasions, but this time in a few new versions.

How to prepare zucchini bread to spoil your taste buds?

Even after the temperature has dropped, the zucchini bread is sure to accompany all the typical autumn soups and stews for the season. In addition, it takes less than 10 minutes to mix the ingredients and put in the oven. This bread is so easy to bake that you can grate the zucchini by hand without peeling them first.

How to store?

To maximize the shelf life of zucchini bread, cover it with foil and place in a plastic bag to prevent drying out. In this way, it can last about 1-2 days at normal room temperature. If enclosed in an airtight freezer bag in the freezer, the shelf life can reach 1-2 months.

Classic Zucchini Bread Recipe

Ingredients

• 3 eggs
• 2 cups of sugar
• 1 cup of canola oil
• 4 cups of grated and drained fresh zucchini
• 2 teaspoons of vanilla extract
• 3 cups + 3 tablespoons of flour
• 1 1/2 teaspoon of cinnamon
• 1/2 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1 cup of chopped walnuts (optional)

Preparation

Preheat the oven to 190 ° C, grease a larger loaf pan. Mix all the ingredients in a large bowl until you get a smooth dough. Then, pour the dough into the pan, make sure to distribute it well and bake for 40 to 50 minutes. Also, the time may vary depending on the oven; so insert a toothpick to make sure it's cooked through.

Note: If you are using frozen zucchini, measure out 2 cups.

Zucchini, cheddar cheese and herb bread

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon of baking powder
• 1 teaspoon of salt
• 3/4 teaspoon granulated garlic
• 1 cup grated cheddar cheese
• 3/4 cup grated zucchini
• 3 tablespoons chopped chives
• 2 tablespoons of honey
• 1 1/2 cup beer
• 3 tablespoons of melted butter plus a small amount to grease the mold

Preparation

In a medium bowl, whisk together flour, baking powder, salt and granulated garlic until combined. Add the cheese, zucchini and chives. Sprinkle honey on top and pour in the beer as well. Stir well until well blended.

Butter a loaf pan. Distribute the dough evenly. Brush the top with 3 tablespoons of melted butter. Bake at 180 ° C for 55 to 70 minutes, until a toothpick inserted in the center of the bread comes out clean. Let cool completely in the pan. Finally, run the knife along the edge of the pan to release the bread.

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread is bursting with flavor and contains the perfect fall spices. This bread is indeed an alternative to the popular banana bread and it is as tasty as this one. Whether you prepare it as a complement to morning coffee or want to put it in the kid's lunch box, there will certainly not be any crumbs left!

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon of cinnamon
• 1/2 teaspoon of salt
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 3 eggs
• 2 cups of white sugar
• 1/3 cup vegetable oil
• 1 cup canned pumpkin
• 2 cups of grated zucchini (do not drain or squeeze)
• 1/2 cup nuts or mini chocolate chips (optional)

Cream cheese frosting

• 1/4 cup softened cream cheese
• 4 tablespoons of powdered sugar
• 3-4 tablespoons light cream

Preparation

First, preheat the oven to 180 ° C, grease and flour a large bread pan. Then, in a large bowl, combine the flour, cinnamon, salt, baking soda, and baking powder with a whisk. In another bowl, combine the eggs, oil, pumpkin and sugar.

Add the pumpkin mixture to the dry ingredients and stir just enough to combine. Stir in the zucchini and nuts or chocolate chips if using. Pour into the prepared mold. Then put in the oven and reduce the heat to 160 ° C. Bake 40 to 50 minutes or until a toothpick comes out clean. Let cool for 20 minutes and remove from the mold.

Icing

Beat together cream cheese and powdered sugar. Gradually fold in the cream until the icing reaches the desired consistency. Pour over the cooled bread.

Zucchini Bread Keto Recipe

Ingredients

• 1 1/2 cup almond flour
• 1/2 cup monk fruit sweetener
• 1 tablespoon of baker's yeast
• 2 teaspoons of ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup of pecans
• 1/4 teaspoon of salt
• 6 large eggs
• 1/2 cup coconut oil
• 1 tablespoon grated lemon zest
• 1/2 teaspoon pure liquid stevia
• 1 cup of grated zucchini

Preparation

First, preheat the oven to 180 ° C. Then, mix all the ingredients together in a large bowl. Also line a standard loaf pan with parchment paper and pour the dough into it. Bake for about 50 to 60 minutes or until a knife inserted in the center comes out clean.

Let cool completely before slicing (unless you want to enjoy it with a knob of butter, in which case slice the hot bread).

Blueberry Zucchini Bread

Ingredients

• 3 large eggs
• 1 cup of vegetable oil
• 3 teaspoons of vanilla extract
• 2 ¼ cups white sugar
• 2 cups of grated zucchini
• 3 cups all-purpose flour
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• ¼ teaspoon of baking soda
• 1 tablespoon ground cinnamon
• 400 g of fresh blueberries

Preparation

Preheat the oven to 175 ° C. Lightly grease a loaf pan. In a large bowl, whisk together the eggs, oil, vanilla and sugar. Stir in the zucchini. Also add the flour, salt, baking powder, baking soda and cinnamon. Gently fold in the blueberries. Transfer the resulting dough to the mold.

Bake for 50 minutes or until a knife inserted in the center of the bread comes out clean. Let cool for 20 minutes in the pan, then return to a wire rack.

Chocolate and zucchini bread

This zucchini bread will remind you of your favorite chocolate cake. You'll never know it's made with a vegetable!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 teaspoon of baking soda
• 1/2 teaspoon of sea salt
• 2 large eggs at room temperature
• 1/4 cup unsalted butter, melted
• 1/4 cup melted coconut oil
• 3/4 cup packed light brown sugar
• 1 teaspoon of pure vanilla extract
• 1 1/2 cups drained grated zucchini
• 1 cup of chocolate chips

Preparation

Preheat your oven to 180 ° C. Grease a loaf pan with non-stick cooking spray. In a medium bowl, whisk together the flour, cocoa powder, baking soda and sea salt.

In a large bowl, add the eggs, melted butter, oil, vanilla extract and brown sugar. Stir until smooth. Stir the dry ingredients into the wet ingredients, do not over mix. Add the grated zucchini and 3/4 cup chocolate chips and mix.

Pour the resulting dough into the prepared mold. Sprinkle the remaining 1/4 cup of chocolate chips on top of the bread. Bake for 50 to 60 minutes or until a toothpick inserted in the center of the bread comes out almost clean (you might have melted chocolate chips on the toothpick and that's fine).

Remove from the oven and place the pan on a cooling rack. Let sit for 15 minutes. Next, run a knife around the edges of the bread and gently remove it from the mold. Cut into slices and serve.

Zucchini, pineapple and coconut bread

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1/4 teaspoon baking powder
• 1/2 cup coconut
• 2 large eggs at room temperature
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon of vanilla extract
• 1/2 teaspoon rum extract (optional)
• 120 g crushed and drained pineapple
• 1 cup finely grated zucchini

For the icing

• 1/2 cup powdered sugar
• 1 to 2 tablespoons of pineapple juice
• desiccated coconut

Preparation

Preheat the oven to 180 ° C. Grease a medium-sized loaf pan and line the bottom with parchment paper, leaving an overhang for easy removal of the loaf. In a small bowl, combine the flour, baking soda, salt, baking powder and grated coconut.

In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, sugar, oil, vanilla extract and rum extract. Beat on medium high speed until light and fluffy, about 3-4 minutes. Stir in the grated zucchini and crushed pineapple. Add the flour mixture and stir with a rubber spatula until everything is combined but not too long.

Pour batter into prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean with just a few wet crumbs attached. Let cool in pan for 10 to 15 minutes, then remove, transfer to a wire rack, and let cool completely before adding the frosting.

To make the frosting, combine all the ingredients and stir until you have a thick mixture. Brush the bread with it.

Find even more recipe suggestions in our photo gallery!

Zucchini and banana bread

Carrot and zucchini bread

Zucchini, cheese and herbs

Zucchini, cashew nuts and lemon

Zucchini and nut bread

* Sources: Classic Zucchini Bread Recipe - dashofsanity.com

Zucchini, Cheddar Cheese and Herb Bread Recipe - serenabakessimplyfromscratch.com

Pumpkin Zucchini Bread Recipe - spendwithpennies.com

Keto Zucchini Bread Recipe - thatslowcarb.com

Blueberry zucchini bread recipe - allrecipes.com

Zucchini Chocolate Bread Recipe - twopeasandtheirpod.com

Zucchini, Pineapple and Coconut Bread Recipe - platedcravings.com