Healthier Zucchini Bread

Well, it’s that time again. Zucchini time. Our garden zucchini plant is regularly producing 2-3 zucchini’s every few days so we’ve got a bit of an excess on our hands. One way to use up zucchini– especially those zucchinis that got a little too big and aren’t as sweet and delicate as you’d like– is to make zucchini bread!

My mom has a fantastic zucchini bread recipe that she got from her friend Rose Meyer. And Rose probably got it from somewhere else, but I don’t know where. The original recipe has a lot of oil and sugar in it, as well as all white flour, and since T likes to have this for breakfast, I set out to make it a little healthier. In the end, I think I succeeded in making each slice about 70 calories less, and decreased the fat by half (from 10 grams to 5 grams) and doubled the fiber. I think that some more changes could be made to make it even better for us (such as adding nuts to increase protein, adding flax seed for more fiber and Omega-3 fatty acids, decreasing the oil even more, or cutting out some of the egg yolks) but those changes may have to wait for another time. (Also, I kind of hate recipes that complicate things by making me waste a good egg yolk just to save some fat and cholesterol– egg yolks have a ton of vitamins in them so why not eat ’em?)

For now, I present to you a recipe for healthier zucchini bread:

What you need:

  • 1/2 c. vegetable oil (like canola)
  • 3 eggs
  • 1 c. sugar
  • 1 tsp vanilla
  • 2 c. coarsely shredded zucchini
  • 1 8-0z. can of crushed pineapple
  • 3 c. whole wheat flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1.5 tsp cinnamon
  • 3/4 tsp ground nutmeg (fresh is best!)
  • 1 c. raisins (or currents)
  • 1 c. applesauce

What do do:

  1. In a large bowl, combine the eggs, oil, sugar and vanilla. Whisk it up.
  2. Stir in the zucchini, pineapple, applesauce and raisins.
  3. In a separate bowl, combine the remaining ingredients.
  4. Stir the dry ingredients gently into the zucchini mixture until just blended.
  5. Divide batter into two greased 5.5 x 9.5 loaf pans.
  6. Bake in the center of a 375 degree oven for 5o minutes.
  7. Cool in pans for 10 minutes, then turn onto rack.
  8. EAT IT! Yummy.

Nutrition facts per slice (based on 12 slices per loaf):
Calories: 170
Fat: 5 grams
Protein: 3.5 grams
Fiber: 1.4 grams

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