Healthy-ish zucchini bread
My garden is bursting with zucchini and I've been finding all kinds of ways to cook it. Stuffed zucchini, omelettes with zucchini, zucchini cakes, and of course the classic: zucchini bread.
After a Facebook dialog with my friend Jess about ways to make the stuff a tad bit healthier (since my regular recipe is full of white flour, sugar, and oil--oh, so yummy!) I experimented and came up with this:
Healthy-ish Zucchini Bread
1 1/4 cups whole wheat flour
1 tsp cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1 cup shredded zucchini
1/2 cup no-sugar-added applesauce
2 eggs
1. Grease bottom and sides of an 8- or 9-inch loaf pan and set aside. In a medium mixing bowl combine the lfour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside.
2. In another mixing bowl combine sugar, zucchini, applesauce, and eggs. Mix well. Add dry ingredients and stire just till moistened.
3. Spoon batter into prepared pan. Bake in a 350 oven 45-50 minutes, or until toothpick inserted in the middle comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf and cool completely.
Variation: add 2-3 tablespoons of cocoa powder (or one square unsweetened melted baking chocolate) and stir well. Bake 15-20 minutes in muffin tins, for chocolate zucchini muffins.
The chocolate zucchini muffins have been a breakfast favorite around here, and Beth had the following to say about the zucchini bread: "My tongue can't wait to taste more of it!"
And then I made another loaf and she didn't want any of it.
Sometimes my children are just beyond comprehension. But the zucchini bread was good both times, I promise.
After a Facebook dialog with my friend Jess about ways to make the stuff a tad bit healthier (since my regular recipe is full of white flour, sugar, and oil--oh, so yummy!) I experimented and came up with this:
Healthy-ish Zucchini Bread
1 1/4 cups whole wheat flour
1 tsp cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1 cup shredded zucchini
1/2 cup no-sugar-added applesauce
2 eggs
1. Grease bottom and sides of an 8- or 9-inch loaf pan and set aside. In a medium mixing bowl combine the lfour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside.
2. In another mixing bowl combine sugar, zucchini, applesauce, and eggs. Mix well. Add dry ingredients and stire just till moistened.
3. Spoon batter into prepared pan. Bake in a 350 oven 45-50 minutes, or until toothpick inserted in the middle comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf and cool completely.
Variation: add 2-3 tablespoons of cocoa powder (or one square unsweetened melted baking chocolate) and stir well. Bake 15-20 minutes in muffin tins, for chocolate zucchini muffins.
The chocolate zucchini muffins have been a breakfast favorite around here, and Beth had the following to say about the zucchini bread: "My tongue can't wait to taste more of it!"
And then I made another loaf and she didn't want any of it.
Sometimes my children are just beyond comprehension. But the zucchini bread was good both times, I promise.
3 comments:
My kids are like that about everything! They love it, and sometimes even before they are finished with it, they decide they don't like it anymore. Maddening! But really good job on being health conscious!
I will have to try it the next time instead of the old standby. Thanks!!
I made your chocolate muffin recipe, using shredded squash instead of zucchini, as that's what we're drowning in, and my kids thought they were wonderful. When Rebecca said later she didn't like squash, and I noted there was squash in the muffins, she and her sister immediately chorused: "There is NOT!" and utterly refused to believe me! (Thanks!)
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