Using zucchini is a classic way to keep a sweet loaf moist but still relatively healthy.
By Kelly Morisson
Healthy Zuchini Bread
- Total Time: 55 mins
- Yield: 8 1x
Description
Using zucchini is a classic way to keep a sweet loaf moist but still relatively healthy.
Ingredients
Scale
- 1 3/4 cup white whole wheat flour OR 1 1/4 cup almond meal plus 6 Tablespoons coconut flour
- 1/2 cup plus 2 Tablespoons erythritol OR cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 eggs OR 1 ½ Tablespoons of Ener-g egg replacer stirred with 6 Tablespoons of water until thick
- 1/2 cup unsweetened applesauce or mashed banana
- 2 teaspoons vanilla extract
- 1 teaspoon molasses
- 1 1/2 cups grated zucchini
- 6 Tablespoons unsweetened almond milk for whole wheat version OR 4 Tablespoons unsweetened almond milk for almond meal/coconut flour version
Instructions
- Preheat oven to 350°F. Generously grease or nonstick spray an 8×4 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.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Baking
