Spiced Zucchini Bread Recipe Healthy & Moist

summary

Spice Options for Your Zucchini Bread

Why is zucchini bread good for you?

What ingredients and substitutions make this bread healthy?

Why put zucchini in bread?

Can I substitute an alternative for the zucchini like cucumbers, squash, or carrots in my bread?

How to Store Homemade Zucchini Bread

After all your work to make your zucchini bread, you want to make sure to store it properly. We recommend to store your bread in a healthy way that will make it last as long as possible. If you plan to use your bread the same day for a great feast with friends, then there is no need to store it. Just enjoy!

We store our zucchini bread in flexible stretch zip top bags or plastic wrap. The stretch zip top bags are 1 gallon size and fit one loaf perfectly. You can easily just wrap the loaf in plastic wrap.

If you prefer a more natural and sustainable way to store your bread, then these are some good options:

• A wood or bamboo bread box
• A fabric linen or cotton bread bag
• A bees waxed cotton cloth

How Long Does Homemade Zucchini Bread Last

Homemade zucchini bread does not last as long as commercially made store bought bread. The main reason is that it does not include any preservatives. Most store bought zucchini bread contains a preservative like calcium propionate, or another propionate, to extend their bread shelf life by inhibiting the growth of spoilage microorganisms, namely mold and ropy bacteria. Some countries label the preservative by a number code E280-E283. Sometimes sorbic or benzoic acids are used as preservatives instead (E202 and E210, respectively).

The greatest bonus to making your own homemade bread is that it will not contain any processed, harmful preservatives or other cancer or inflammatory causing chemicals or chemically treated ingredients. The only thing in your bread is yummy healthy whole food from plants!

To make your zucchini bread last longer you can:

• Make sure your bread dries out well before storing
• Keep your bread tightly sealed
• Store your bread the freezer until your ready to use it
• Leave your bread in the fridge as you use it OR avoid storing bread in damp, airy locations (which can speed up molding)
• Use your bread before it goes bad (usually 4-5 days it will stay fresh)
• Cut your bread slices from the middle, then store your bread with the end crusts intact on both ends “sealing” it

Healthy Spiced Zucchini Bread

TheSheepsPearl

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

1 hour hr 20 minutes mins

Total Time 2 hours hrs 35 minutes mins

Course Side Dish

Cuisine American

Servings 2 Loafs

Equipment

• Cheese grater or a food processor or blender
• Large Size Plastic Bowl (Approx. 6 Qt)
• Medium Size Bowl
• Cup Measure
• Tablespoon Measure
• Teaspoon Measure
• 2 Metal Non-stick Bread Pans (Approx. 9.5 x 5 Inch)
• Kitchen Hand Towel
• Spatula
• Oven
• Oven Mitt

Ingredients

  

Dry Ingredients

• 7 Cups 100% Whole Wheat Flour Stone Ground, Unbleached, Unbromated & Recommend Non-GMO Organic if Possible
• 1 Tbsp Himalayan Pink Salt Or Sea Salt. Recommend not Iodized Salt or Highly Processed Salt
• 3 Tsp Ground Cinnamon
• 3 Tsp Ground Nutmeg
• 3 Tsp Ground All Spice
• 7 Grams Fast Rise Yeast 1 Packet (1/4 Ounce) of Fast Rise Yeast. Dry Active Yeast Packets work as well.
• 1 Cup Finely Chopped Walnuts
• 1 Cup Shredded Zucchini

Flaxseed Eggs

• 6 Tbsp Ground Flax Seed Recommend Non-GMO Organic if Possible
• 3/4 Cup Hot Water (3 Tbsp of water per 1 Tbsp of Flaxseed)

Wet Ingredients

• 3 Tsp Pure Vanilla Extract
• 2.5 Cups Hot Water
• 3 Tbsp Molasses Or can substitute with honey, agave nectar, maple syrup, brown rice syrup, or any other natural whole food sweetener you prefer.

Finishing Ingredients

• 1 Tbsp Olive Oil Extra Virgin Cold Pressed, Bottled or Spray
• 1 Tsp Pumpkin Seeds or Oats Optional Topping

Notes

The dry active yeast (or fast rise yeast) for this recipe does NOT need to be added to the water and let sit to proof.

 

The water temperature and sweetener is what will feed the yeast. The yeast will consume the sweetener and produce carbon dioxide in the dough forming bubbles making it fluffy.

 

Over kneading can will make your bread get tight and firm, causing it to not rise properly. However under kneading will result in a brick instead of bread. So it is very important to knead your bread good, but not too much. Once you get used to kneading bread it is actually is fun and good stress relief! If you prefer to not hand knead, you can use a mixer machine.

 

TECHNIQUE: Hold the bowl with one hand, and knead with the other hand. To knead dough you want to alternate quick a punch down into the dough, then scrap around the ball outside in a half circle motion folding it over as your hand comes back to the center of the ball, and slowly turning the bowl a little bit with your other hand. This punching will activate the gluten, and the scraping, folding, and bowl turning will make sure you do it evenly.

 

CONSISTENCY: Your dough at first will be clumpy and fall apart easily if you hold it up over the bowl. It will get more and more gummy as you knead. After 4-6 minutes you will know it is done kneading when the dough looks like one big smooth gummy ball that will stick to the bowl, lifting it up, if you try to pick up the dough up out of the bowl. It won’t be clumpy or separate at all.

 

The forming of the gummy gluten will trap the carbon dioxide created by the yeast, keeping your bread fluffy as it cooks. Rather than the carbon dioxide escaping the dough, and the dough falling flat.

 

Tip: Setting your dough somewhere warmer, than cold will help it rise faster, otherwise room temperature works fine. Or if you are using a cotton towel, wet it slightly and warm the towel in the microwave for 20 seconds before covering the bowl. Make sure it is cotton and not to microwave it for too long or you will cook, melt, or burn your towel.

Keyword bread, brown bread, brown bread recipe, crusty, dinner bread, savory bread, spiced bread, zucchini bread

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