Delightfully Delicious: Irresistible Low Sodium Zucchini Bread!
Easy, Delicious, and Irresistible: Low Sodium Zucchini Bread
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Who doesn’t love a slice of warm, soft, and fluffy zucchini bread fresh out of the oven? If you’re anything like me, you’ll be amazed at how quickly it disappears once it’s baked. Today, I’m thrilled to share my favorite low sodium zucchini bread recipe. It’s not just easy to make and absolutely delicious, but it’s also so good that no one will even guess it’s low in sodium!
Is Zucchini Bread High in Sodium?
Traditional zucchini bread recipes can be high in sodium due to ingredients like regular baking powder and salt. The secret to keeping it heart healthy and sodium free? Sodium free baking powder! Yes, it exists, and it’s a game changer for anyone watching their salt intake. I use sodium free Hain Featherweight baking powder.
A Baking Delight
Baking this zucchini bread is a breeze. With simple ingredients and a straightforward process, even the most novice bakers can whip this up without breaking a sweat.
Ingredients:
- 3 eggs
- 1 ½ cups sugar
- 1 cup oil
- 2 tsp vanilla
- 2 ¾ cups flour
- 1 tsp cinnamon
- 2 tsp Hain Featherweight baking powder (sodium-free)
- 2 cups grated zucchini
Directions:
- Preheat your oven to 350°F (175°C). Grease and lightly flour two 9×5 inch loaf pans.
- Grate zucchini using a grater box or food processor.
- In a large bowl, beat the eggs, then add the sugar, oil, and vanilla, mixing until well combined.
- In another bowl, sift and mix the flour, cinnamon, and no sodium baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the grated zucchini.
- Pour the batter into the prepared loaf pans and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Devour!
Versatile and Sneaky
This zucchini bread is perfect for any occasion. Bring it to a potluck, family gathering, or office party, and watch it vanish within minutes. It’s ideal for breakfast, a snack, or even dessert. The best part? No one will suspect it’s low sodium! It’s our little secret that this delicious bread is also heart healthy.
Magically Satisfying
In our house, this zucchini bread never lasts long. It’s like magic; one minute it’s there, and the next, POOF, it’s gone! There’s something so satisfying about knowing you’re enjoying a treat that’s both tasty and good for you. Whether you’re serving it to friends, family, or just indulging yourself, this bread is sure to bring a smile to everyone’s face.
So, grab your grater and get ready to bake this delightful low sodium zucchini bread. It’s easy, delicious, and irresistibly soft and moist. Trust me, it won’t last long!
Give this recipe a try and let me know how it turned out in the comments below! Happy baking!
Delightfully Soft and Fluffy: Low Sodium Zucchini Bread Recipe
Equipment
- 1 food processor with grater blade optional
- 1 grater box optional
- 1 Flour Sifter
Ingredients
- 3 eggs
- 1 ½ cup sugar
- 1 cup Oil
- 2 tsp Vanilla
- 2 ¾ cups All Purpose Flour
- 1 tsp Cinnamon
- 2 tsp Hain Featherweight Baking Powder or Choice of Baking Powder Substitute
- 2 cups grated Zucchini
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour two 9×5 inch loaf pans.
- Grate zucchini using a grater box or food processor.
- In a large bowl, beat the eggs, then add the sugar, oil, and vanilla, mixing until well combined.
- In another bowl, sift and mix the flour, cinnamon, and Hain Featherweight baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the grated zucchini.
- Pour the batter into the prepared loaf pans and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Devour!
Notes
Helpful Hints and Tips for Perfect Low-Sodium Zucchini Bread
1. Grating the Zucchini:- Use a box grater or food processor to grate the zucchini finely. There’s no need to peel it – the skin adds color and nutrients.
- After grating, gently squeeze out excess moisture using a clean kitchen towel or paper towels to prevent a soggy batter.
- For accurate measurements, spoon the flour into your measuring cup and level it off with a knife. This prevents packing too much flour, which can make the bread dense.
- Avoid overmixing the batter once you combine the wet and dry ingredients. Overmixing can lead to a tough texture. Mix just until the ingredients are incorporated.
- You can substitute part of the oil with unsweetened applesauce for a lighter version. Try replacing half the oil with applesauce to maintain moisture without compromising texture.
- Feel free to add more spices for extra flavor. Nutmeg, ginger, or cloves work well in this recipe. A pinch of each can add a warm, aromatic touch.
- Customize your zucchini bread by folding in some extras like chopped nuts (walnuts or pecans), raisins, or chocolate chips after mixing the batter.
- Start checking the bread at the 50-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, it’s done. Overbaking can dry out the bread.
- Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- For a bakery style presentation, sprinkle a light dusting of powdered sugar on top of the cooled bread before serving.
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