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
adapted from this recipe
Makes two 8×4 inch loaves
Ingredients
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 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)
Directions
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!
Enjoy!
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!