Glad to find a healthier alternative to my loaded with sugar and oil version :) And you can't even tell - this is amazing!
Healthy Zucchini Bread Kristine
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings: 10 servings Calories: 253kcal
2 cups grated zucchini from 1 large zucchini
4 tablespoons unsalted butter or coconut oil
½ cup unsweetened applesauce or mashed ripe banana
½ cup honey or pure maple syrup
¼ cup milk whichever kind you prefer
1 teaspoon vanilla extract
2 eggs
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¾ cups white whole wheat flour
¾ cup chopped walnuts or pecans optional
Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan well with cooking spray and lightly flour the pan. Wrap the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.
Place the butter (or coconut oil) in a large bowl and melt in the microwave. Let cool slightly if very hot. Add the applesauce, honey or maple syrup, milk and vanilla. Whisk until well combined. Whisk in the eggs. Sprinkle on the cinnamon, nutmeg, baking powder, baking soda and salt. Whisk until well combined. Add the white whole wheat flour and mix with a rubber spatula until almost combined. Gently fold in the zucchini and nuts (if using), being careful to not over-mix.
Transfer the batter to the prepared pan. Bake for 55 minutes to 1 hour, until a tester inserted into the center of the bread comes out clean. Let cool in the pan for 20 minutes and then remove to a wire rack to cool completely.
To store zucchini bread, wrap airtight and store at room temperature for up to 3 days, in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Notes
To make dairy-free zucchini bread, use coconut oil rather than butter and non-dairy milk.
You can substitute all purpose flour but will lose the healthy whole grains and some fiber.
