About a week ago I decided to make some zucchini bread because I had several zucchinis that were going to go bad if I didn't use them soon. I asked a few people if they had any recipes that they loved, and I never really got a reply from anyone. I decided to google and look around to see what I could find. I found a recipe on Allrecipes.com that was okay, but I thought I could make it healthier. I made some good changes, and the result was super moist and delicious zucchini bread! I was shocked at how much I liked it, and I was even more shocked at how much Greg liked it!
My healthier version of zucchini bread:
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3 tsp. ground cinnamon
- 3 eggs
- 1 cup applesauce
- 1/2- 3/4 cup brown sugar (depending on how sweet you like it)
- 2 tsp. vanilla extract
- 2 cups grated zucchini (I just grated 4 medium-large zucchinis, it was probably more than 2 cups. You don't have to strain it because the juice helps to keep the bread moist)
- 1 cup chopped walnuts
Preheat your oven to 325 degrees.
You sift the dry ingredients (flour, baking soda, baking powder, and cinnamon) together in one bowl. Whisk the eggs, applesauce, sugar and vanilla extract until smooth. Combine the wet and dry ingredients and mix until everything is combined. Next, fold in the zucchini and nuts.
This makes enough for two loaves, so split the batter between two buttered loaf pans. Bake them for somewhere between 45-60 minutes depending on your oven. I would start checking them, and you can stick a toothpick or knife in to see if they're done. If the knife comes out clean then you are good to go, but if it comes out with batter on it then keep baking.
Your house/apartment is going to smell amazing. I love the smell of spiced bread... This is super delicious. It's also a good way to get vegetables in your kids or picky spouse (ha!). I hope that you enjoy it as much as Greg and I did!




































