Zucchini season is here, so here is a super soft sweet zucchini bread, enriched with dried cranberries. You’ll be amazed by its softness, with its lovely greenish color.
This recipe includes two eggs; in a few days, you’ll find the egg-free version of the sweet zucchini cake on the blog.
This dessert contains no oil (except for the peanut butter) and no sugar. For sweetness, I’ve been used to not adding sugars for years; it’s up to you, taste the mixture and do as you prefer.
In my family, zucchini are the most consumed vegetable in summer, with their delicate flavor, they lend themselves to countless variations. However, zucchini is almost always prepared in savory recipes, but I assure you they also have their place in desserts.
Yes, I say summer, even though zucchini is available all year round, I never buy out-of-season zucchini.
On the blog, you’ll find plenty of zucchini recipes, I’ll give you just a taste, for the rest, go to the search bar and you’ll be spoiled for choice.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Summer
Ingredients for Sweet Zucchini Bread
These ingredients are for a large zucchini bread; the pan measures 10.6×4.5×2.8 inches – if you want, you can halve the dose for a smaller pan.
- 2 zucchini (large)
- 2 oz peanut butter
- 1 pinch sea salt
- 2 eggs
- 1/2 cup oat milk
- 2 cups spelt flour
- 1 packet baking powder
- 2 oz dried cranberries
Tools
- 1 Loaf Pan pan
Steps for Sweet Zucchini Bread
First, preheat the oven to 350 degrees Fahrenheit.
Wash and trim the zucchini and grate them using a large hole grater. If they seem too watery, squeeze them with a cloth.
In a bowl, mix the zucchini, peanut butter, two eggs, and milk well. Add flour, baking powder, and a pinch of salt.
Mix well until you have a soft batter.
Pour into a loaf pan and bake in a static oven at 350 degrees Fahrenheit for 45/50 minutes (do the toothpick test before taking it out.)
Let it cool on a rack, slice thickly, and enjoy the goodness.
Tips
The sweet zucchini bread keeps for a couple of days in the fridge, well sealed. You can decorate it with melted dark chocolate for added indulgence.
FAQ
How do I store sweet zucchini bread?
The sweet zucchini bread keeps in the refrigerator for a couple of days.
Can I freeze sweet zucchini bread?
Sure, you can freeze the sweet zucchini bread in separate slices wrapped in plastic wrap. It keeps for 3 months.
Can I use a different flour for sweet zucchini bread?
Sure, you can use type 2 or type 1 flour.
Can I make this zucchini bread gluten-free?
You can mix rice flour with buckwheat flour and prepare the bread that way.
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