Recipe // favorite zucchini bread

September 8, 2014

I still find it a little funny that they call it a “bread.”  I think we all know it’s a cake, right?  But, whatever makes you feel better, wink.
I keep getting so many nice deliveries of zucchini from friends, and I realized I still haven’t made zucchini bread this season.  This “bread” ahem, cake is a little bit healthier than your normal zucchini bread.  I cut the sugar down, and instead of vegetable oil use coconut oil.  I also added a little ground flax seed for good measure, applesauce and a little almond milk for a little extra kick.  Hope you like the not too sweet zucchini “bread!”
“Healthier” Zucchini Bread
adapted from this recipe
Makes two 8×4 inch loaves
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
1 pinch freshly grated nutmeg
1/4 cup ground flaxseed
3 eggs
1/2 cup unsweetened applesauce
1/2 cup coconut oil
1 1/2 cups white sugar
3 tsp vanilla extract
3 cups grated zucchini squash
1/3 cup almond milk (optional)
1. Grease and flour two 8×4 inch bread pans.  Preheat Oven to 325 degrees.
2. Sift flour, salt, baking powder, soda, nutmeg, flax seeds and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, applesauce, almond milk and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture and beat well.  Stir in zucchini until well combined.  Half and pour into prepared pans.
4. Bake for 40-60 minutes or until tested inserted in the center comes out clean.  Cool in pan on a rack for 20 minutes, then remove bread from pan and cool completely.
Store in refrigerator, also freezes well!

One thought on “Recipe // favorite zucchini bread

  1. Kate

    THIS is the perfect zucchini bread recipe that I've been looking for! SOOOO yummy and moist without so much sugar = perfect! I didn't use any almond milk and had to use veg. oil in place of the coconut oil (the lid on mine was stubbornly stuck!) but it still turned out delightful. 😉 Thanks for sharing it!


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