Using zucchini is a classic way to keep a sweet loaf moist but still relatively healthy.
By Kelly Morisson
- 1¾ cup white whole wheat flour OR 1¼ cup almond meal plus 6 Tablespoons coconut flour
- ½ cup plus 2 Tablespoons erythritol OR cane sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 eggs OR 1 ½ Tablespoons of Ener-g egg replacer stirred with 6 Tablespoons of water until thick
- ½ cup unsweetened applesauce or mashed banana
- 2 teaspoons vanilla extract
- 1 teaspoon molasses
- 1½ cups grated zucchini
- 6 Tablespoons unsweetened almond milk for whole wheat version OR 4 Tablespoons unsweetened almond milk for almond meal/coconut flour version
- Preheat oven to 350°F. Generously grease or nonstick spray an 8x4 loaf pan and set aside.
- In a large bowl, stir together the flour, sugar or erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add in the eggs or egg replacer, applesauce or mashed banana, vanilla extract, molasses, and grated zucchini and stir until all the ingredients are just incorporated.
- Slowly add in the almond milk, stopping when the batter is reasonably thick and completely uniform.
- Scrape the batter into the prepared loaf pan and bake in the oven at 350°F for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before cutting into slices. Devour.
At the age of thirteen, Kelly Morrison founded Foodie Fiasco, a popular healthy recipe website that provides the ultimate guide to having it all: happiness, decadence, and loose pants. Five years later, she currently resides in West Hollywood, CA, where she spends her days developing recipes, photographing food and her cats, and writing bios in the third person.