Low Sugar Olive Oil Zucchini Bread
Low Sugar Olive Oil Zucchini Bread is a delicious one-bowl quick bread that’s moist, with the perfect crumb, thanks to a mixture of flours, silky olive oil, shredded zucchini, and a hint of sweetness.
Dairy Free, Nut Free
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Total Time: 60 minutes
- Yield: 10 servings 1x
Ingredients
Scale
- 2 large eggs
- 1/2 cup Life Extension’s cold-pressed California Estate Organic Extra Virgin Olive Oil
- 1/2 cup white sugar or coconut sugar
- 1 cup all-purpose flour
- 1/2 cup oat flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup packed shredded zucchini, with excess water squeezed out
- Optional (but recommended): 1/3 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Coat a loaf pan with oil spray or parchment paper and set aside.
- In a large bowl, whisk eggs. Then mix in sugar and olive oil.
- Slowly mix in all-purpose flour, ¼-1/2 cup at a time, oat flour, baking soda, baking powder, and salt, just until combined. Do not overmix.
- Fold in zucchini (and chocolate chips) until evenly distributed.
- Pour batter into your prepared loaf pan. Sprinkle additional chocolate chips on top, if desired.
- Bake for 50-55 minutes, or until edges brown and slightly pull away from the sides of your pan, or an inserted toothpick comes out clean.
- Let loaf cool fully before slicing. Enjoy!
Notes
- You may use 1 ½ cups all-purpose flour instead of 1 cup all-purpose flour + ½ cup oat flour