WHOLEGRAIN ZUCCHINI BREAD SLICE
This Wholegrain Zucchini Bread Slice is a moist, soft and naturally sweetened single-serving treat that combines the goodness of whole wheat flour and freshly grated zucchini. With a hint of cinnamon for warmth and honey for a touch of natural sweetness, this nutritious bread slice is high in fibre while remaining light and flavourful. The zucchini adds moisture without altering the taste, making this a great way to sneak in extra vegetables. Add salt for taste and baking powder to bake correctly. Whether you enjoy it as a quick breakfast, an afternoon snack or a guilt-free dessert, this zucchini bread slice is an easy and satisfying option. Unlike traditional zucchini bread, this small-batch version is perfect for a single serving, requiring minimal effort and ingredients. Enjoy it warm with a drizzle of honey, nut butter or pair it with your favourite cup of tea or coffee for a delightful treat.
RECIPE CATEGORY
Breakfast, Snack, Dessert
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders
OCCASION/HOLIDAY
Back to School, Casual Breakfast, Family Treat, Comfort Food, Autumn Baking
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian
DISH TYPE
Zucchini Bread
INGREDIENTS
- ¼ cup whole wheat flour
- 1 tablespoon grated zucchini
- 1 tablespoon honey
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- ½ teaspoon oil (for moisture)
- Pinch of salt
FULL NUTRITIONAL INFORMATION
- Calories: 115 kcal
- Carbohydrates: 21g
- Protein: 3g
- Fats: 2.5g
- Fibre: 2g
- Sugar: 8g
- Sodium: 60mg
PREPARATION
- Preheat the oven: Preheat the oven to 180°C (350°F) and lightly grease a small ramekin or baking dish.
- Prepare the zucchini: Grate the zucchini finely and squeeze out any excess moisture using a paper towel.
- Mix the wet ingredients: In a bowl, combine honey, oil and grated zucchini. Stir well to blend the flavours.
- Combine the dry ingredients: In another bowl, whisk together whole wheat flour, baking powder, cinnamon and salt.
- Mix the batter: Gradually fold the dry ingredients into the wet mixture, stirring gently until thoroughly combined. Do not over-mix.
- Pour the batter: Transfer the batter into the prepared ramekin or baking dish, spreading it evenly.
- Bake the bread slice: Bake the bread slice for 15–18 minutes or until golden brown and a toothpick inserted in the centre comes out clean.
- Cool before serving: Let the zucchini bread slice rest for a few minutes before removing it from the dish.
PREP TIME
5 minutes
COOKING TIME
15–18 minutes
TIPS
- Squeeze excess moisture from zucchini: This prevents the bread from becoming too wet.
- Do not over-mix the batter: Over-mixing can make the bread dense rather than light and soft.
- Enhance flavour: Add a dash of nutmeg or vanilla extract for extra warmth.
- For extra crunch: Sprinkle chopped nuts or seeds on top before baking.
- Even baking: Use a small baking dish for an even rise and texture.
VARIATIONS
- Dairy-Free: Replace honey with maple syrup and use coconut oil instead of regular oil.
- Vegan: Use a plant-based sweetener like agave nectar.
- Gluten-Free: Substitute whole wheat flour with oat flour or a gluten-free flour blend.
- Chocolate Zucchini Bread: Stir in a teaspoon of dark chocolate chips for a richer flavour.
- Nutty Zucchini Bread: Mix in crushed walnuts or almonds for added crunch.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 2 days.
- Freezing: Wrap the bread slice in cling film and store it in a freezer-safe bag for up to 1 month.
- Reheating: Warm in the microwave for 15–20 seconds or in a toaster oven at 150°C (300°F) for 5 minutes.