Tuesday, August 14

Healthy Zucchini Bread Recipe

I have a problem. A zucchini problem.  I love having a garden, but with all the summer fun activities, sometimes I forget about it.  Then, things arise out of the garden that shouldn't really be...like this giant, mutant zucchini.  Note the ratio of zucchini to my black lab Ella.

And there isn't just one of these mutant zucchinis, there are many. So, after throwing zuchinni into every entree I could imagine...zucchini salads, zucchini pasta, zucchini omelets...I came across a recipe for zucchini bread. The recipe was dairy free, but packed with sugar, refined flour and oil.  I made a few tweaks and voila!  A healthy, whole wheat bread recipe that makes a perfect breakfast or slightly sweet dessert.


Zucchini Bread Recipe

Prep: 20 min Bake: 1 hour 15 minutes Cool: 2 hours
16 slices, about 130 calories per slice

Zucchini Bread Ingredients  

  • 3 cups zucchini, finely chopped (2-3 medium zucchinis or 1 giant zucchini)
  • 1 1/4 cups sugar
  • 1/2 cup unsweetened apple sauce
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 2 large eggs + 3 egg whites
  • 3 cups flour (I use 100% Whole Wheat, but you can substitute regular whole wheat flour)
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • 1/2 cup chopped walnuts (optional)

Zucchini Bread Directions

  1. Heat oven 350F degrees. Rub a 9 x 5 x 3 loaf pan with 1 tsp vegetable oil.
  2. In an extra large bowl, mix zucchini, sugar, apple sauce, oil and eggs.
  3. Stir in remaining ingredients except walnuts.
  4. Fold in walnuts (optional)
  5. Spread batter into loaf pan. There may be a little extra batter.
  6. Bake 1 hour 15 minutes, or until inserted toothpick comes out clean.
  7. Let cool in pan for 15 minutes.
  8. Gently remove bread from pan and place on wire rack for 2 hours before slicing.

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