This hearty zucchini bread is a comforting, plant-based treat that combines the moisture of grated zucchini with the sweetness of mashed bananas and frozen grape juice concentrate. Unlike traditional quick breads, this recipe relies on whole-wheat pastry flour and natural sweeteners to create a tender crumb without added sugars or fats. The addition of fresh lemon juice, zest, and vanilla extract brightens the flavor profile, while cinnamon and raisins add warm, familiar notes. Its an excellent way to use up extra zucchini from the garden. Perfect for breakfast, brunch, or an afternoon snack, this loaf pairs beautifully with a cup of tea or coffee. Its simple to mix and bake, making it a reliable favorite for home bakers seeking a healthier, hearty option.
Zucchini Bread (Mcdougall
Description
This hearty zucchini bread is a comforting, plant-based treat that combines the moisture of grated zucchini with the sweetness of mashed bananas and frozen grape juice concentrate. Unlike traditional quick breads, this recipe relies on whole-wheat pastry flour and natural sweeteners to create a tender crumb without added sugars or fats. The addition of fresh lemon juice, zest, and vanilla extract brightens the flavor profile, while cinnamon and raisins add warm, familiar notes. Its an excellent way to use up extra zucchini from the garden. Perfect for breakfast, brunch, or an afternoon snack, this loaf pairs beautifully with a cup of tea or coffee. Its simple to mix and bake, making it a reliable favorite for home bakers seeking a healthier, hearty option.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan or line it with parchment paper.
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In a large bowl, mash the banana until smooth. Add the grated zucchini, thawed grape juice concentrate, lemon juice, and vanilla extract. Mix well until combined.
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In a separate medium bowl, whisk together the whole-wheat pastry flour, baking soda, baking powder, ground cinnamon, and lemon zest.
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Add the dry ingredients to the wet ingredients. Gently fold and mix until just combined; do not overmix. Fold in the raisins.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for 10 minutes. Then, loosen the sides with a spatula, invert onto a wire rack, and remove the pan. Cool completely before slicing.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 562.3kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 361.9mg16%
- Total Carbohydrate 123.4g42%
- Dietary Fiber 6.7g27%
- Sugars 25.8g
- Protein 13.9g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the zucchini is grated and not squeezed too dry, as the moisture helps keep the bread tender.
If using frozen grape juice concentrate, make sure it is fully thawed before measuring.
Whole-wheat pastry flour provides a lighter texture than regular whole-wheat flour. If unavailable, you can substitute with all-purpose flour, though the nutritional profile will change.
Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.
For added crunch, you can fold in 1/4 cup of chopped walnuts or pecans along with the raisins.
