No really, it’s healthy Zucchini Bread

We are growing zucchini again this year. Last year was our first year and all of them grew albino. For what ever reason that didn’t inspire me to cook with them. Additionally, they always grew faster than I even had a chance to pick them. So by the time I found them they would be gigantic and seedy. Which also was a large part of why I didn’t use them. This year I vowed to cook with them no matter what! We have already picked 4-5 perfect sized ones and only 1 or 2 have been the white/light green and the rest have been the rich dark green that I’m used to. I figured the first place I wanted to start was zucchini bread. So I went to the internet in search of a HEALTHY recipe. The first recipe I found called for 2 cups of all-purpose flour AND 1 1/4 white refined sugar. As soon as I saw those in the ingredient list I moved right along. The second recipe I found titled “Healthy Zucchini Bread” called for TWO CUPS OF SUGAR and 1/4 of brown sugar and 1 1/2 cups of white flour and EXTRA sugar for sprinkling. Really? Really? With an ingredient list like that you think the recipe is “healthy”? The next recipe I came across was this one. It was exactly what I wanted! No refined flours or sugars (well, I adapted the sugar part)! I was certain it probably would taste healthy, but it turned out to be the most moist and delicious guilt free bread I’ve made. I hope you enjoy!

Healthy Zucchini Bread

Course: Snack

Cuisine: American

Keyword: Healthy Zucchini Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 24

Calories: 270 kcal

Author: Yvonne

When you have an abundance of zucchini to use up, this Healthy Zucchini Bread is the way to go!

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Ingredients

• 3 c. of shredded zucchini
• 1 c. of unsweetened applesauce
• 1/2 c. of coconut oil softened or melted
• 3 eggs
• 3 tsp. of vanilla extract
• 1/2 c. coconut palm sugar*
• 1/4 c. pure organic maple syrup
• 1 1/2 c. of whole wheat flour
• 1 1/2 c. oat flour
• 2 tbsp. ground flaxseed
• 1 tbsp. cinnamon
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1 tsp. salt
• 1 c. chopped walnuts optional

Instructions

1. Preheat the oven to 350 degrees. Spray your loaf pans with non-stick cooking spray. Set aside.
2. In a stand mixer with the paddle attachment blend zucchini, applesauce, oil, eggs, vanilla, coconut palm sugar, and maple syrup.
3. In a separate bowl whisk together remaining dry ingredients, except nuts. Add dry ingredients to wet ingredients, mixing on low until well blended. Last, stir in chopped nuts.
4. Pour 3/4 of batter in large loaf pan and divide remaining batter between two mini loaf pans.
5. Bake for 45-55 minutes or until a toothpick inserted comes out clean. Cool on rack 5 minutes before removing from pan.

Recipe Notes

[My 2 Cents]
*A while ago I discovered at my local health food store a replacement for brown sugar. In an effort to remove all refined sugars from our pantry I thought – why not! I LOVE it! Here is the specific brand I used, you may have others at your health food store. In reading up on the product there seems to be a little controversy in the production of the sugar eliminating the growth of coconuts – but I think, for removing white refined sugar from my cooking – I’ll buy a bag every now and again. It’s a great alternative.

Adapted from All You Need Is Food

Nutrition Facts

Healthy Zucchini Bread

Amount Per Serving

Calories 270 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Cholesterol 20mg7%

Sodium 159mg7%

Potassium 229mg7%

Carbohydrates 31g10%

Fiber 3g13%

Sugar 6g7%

Protein 6g12%

Vitamin A 90IU2%

Vitamin C 5.5mg7%

Calcium 42mg4%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.