It is finally zucchini bread time. I really wanted to post it over the weekend, but sometimes things don’t work like we want them to, however, here we go… It is today
My internet started to make kicks. I was like, I better leave everything for tomorrow or I just might go insane attempting the impossible mission.
I had some blog’s technical issues as well as internet problems, so you can imagine trying to work on something and due to the storm.
It is sweet, but not overly sweet… If you ask my daughter and her daddy, they would say “add 1/2 cup more sugar” but for me was just the right amount.
Zucchini bread. Hm! I told ya before that I got inspired by the book that I was reading a while ago. It is so delicious! However, to be honest, it’s perfect the next day. When you slice it, warm it up and spread whatever spread you’d like on that slice (Nutella, wink).
This is the only way I will make my bread from now on. I used Swerve, which is sugar-free, very much Keto friendly sweetener for baking.
Sometimes I would add sour cream, but I like it better with Greek yogurt. Also, the number of times I added ripe bananas and/or applesauce and it was great, too. Applesauce works fantastic sub for eggs, so if you do not have eggs or cannot consume them add applesauce or bananas.
Zucchini Banana Bread
1 longer loaf, or two smaller. This is one of the best zucchini banana bread that I have ever made. It can serve somewhere between 12 and 14, depending on how big the slices are.
- 3 cup All-purpose Flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking Soda
- 3/4 cup Swerve or any Sugar substitute like Monk fruit, Erythritol or Stevia leaf
- 1/2 tablespoon Baking Powder
- 1 tablespoon Ground Cinnamon
- 1/2 cup Walnuts, chopped
- 3 large Eggs mixed
- 1/3 cup Olive Oil
- 1/8 cup Plain Yogurt
- 1 Green Apple peeled and grated
- 2 ripe Banana, smashed
- 1 cup Zucchini, grated
- 1/2 teaspoon unsalted Butter for brushing the bread + for the pan
Preheat oven to 375F. Grease 16 x 4-Inch loaf pan with butter/oil/or natural oil spray, dust little bit of flour on the bottom of the baking pan as well as sides, and set aside. You may use two smaller ones such as 9.5 x 5 or a square cake pan 14 x 14. I line the baking pan with parchment paper. Tip! brush a bit of oil or butter inside of the pan before lining parchment paper. It will act as a glue o it is easier to pour in the batter.
Grate zucchini and an apple with a box grater, using the side with the largest holes.
Sift all purpose flour and measure. Then to the flour add salt, baking soda, baking powder, cinnamon, and sugar. Chop walnuts and mix in with the dry mixture.
In a separate bowl, mix together with a hand mixer or stand mixture eggs, oil, yogurt, mashed bananas, zucchini, and an apple. Then slowly add dry ingredients and mix until well incorporated.
Transfer batter to prepared baking loaf pan, toss extra chopped walnuts or walnut halves if you wish.
TURN THE OVEN TEMPERATURE DOWN TO 350F and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, about 55 to 60 minutes.
Cool in pan for 10 minutes, then remove bread from the pan and continue cooling on rack. Slightly cover the bread with the clean cotton kitchen towel. Allow the bread to cool down completely or at least 40 minutes before cutting.
When the bread is out of the oven I brush on the top a bit of unsalted butter. This gives the bread a wonderful warm buttery taste and aroma.
Store in the fridge, airtight container with fitted lid. Most of the time I wrap the leftover bread with plastic wrap/foil and then place in the container.
Use Applesauce instead of the eggs. Or extra banana and applesauce for extra sweetness and it will be nicely moist.
For the best results wait to cool down for 2 hours. Then you can heat it and eat it. This will prevent this bread from being too dense and it will look like it is not done. So wait for at least 40 minutes before slicing.