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Low Sugar Olive Oil Zucchini Bread

Low Sugar Olive Oil Zucchini Bread
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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

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

  1. Preheat the oven to 350°F. Coat a loaf pan with oil spray or parchment paper and set aside.
  2. In a large bowl, whisk eggs. Then mix in sugar and olive oil.
  3. 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.
  4. Fold in zucchini (and chocolate chips) until evenly distributed.
  5. Pour batter into your prepared loaf pan. Sprinkle additional chocolate chips on top, if desired.
  6. 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.
  7. 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

Keywords: zucchini, zucchini bread, quick bread, low sugar, olive oil

Find it online: https://chelseyamernutrition.com/low-sugar-olive-oil-zucchini-bread/