Over fifty years later, zucchini bread is still a favorite in American homes. The very first zucchini was the result of a mutated squash plant from Italy in the 1800’s! Now we know why it has an Italian sounding name! Once the zucchini hit stateside, it was fried, baked, pickled, and pureed until it found itself in the quick bread craze of the 1960’s. I can’t wait for you to taste the flavors in this bread!! I may not be your neighbor convincing you to take my zucchini, but I can assure you with this recipe that most anyone can appreciate the amazing vegetable. Remove the bread immediately from the pan and let it cool before slicing. Keep in mind the color of the bread will be a little darker than most other zucchini breads because of the whole wheat flour and dark brown sugar. Fold in the dates and nuts and spread it all into a standard size greased loaf pan.īake at 350 degrees for approximately 50 minutes or until an inserted toothpick comes out clean. Toasted pecans or walnuts would work too!Ĭombine your wet mixture into your dry bowl and stir just until mixed. Chop up 5 of them into bit size pieces and also chop up roasted cashews. They have a natural sweetness and a soft texture when baked. Now for our fillers! Medjool dates are a super replacement for sugar. Room temperature zucchini and room temperature applesauce is best. **Tip: Try to avoid using cold zucchini or cold applesauce because they will drop the temperature in your bowl and harden the coconut oil. In your wet bowl, mix together the shredded zucchini, unsweetened applesauce (room temperature), dark brown sugar, melted coconut oil and other ingredients. Summer farmers markets are a great place to buy zucchini. If you don’t have a garden (and I am not your neighbor 😀) be sure to select the freshest zucchini you can. Using a food processor or grater, shred room temperature fresh zucchini. Fresh ground nutmeg makes such a difference! Whisk it all together and set aside. Our dry bowl includes whole wheat flour, white flour, nutmeg and other ingredients. Because of this step, we’ve made this a vegan zucchini bread recipe.Īs with most quick breads, we need a dry bowl and a wet bowl. Set it aside to thicken like eggs while you move on to the next step. Mix 2 tablespoons of ground flax meal with 5-6 tablespoons of water.
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Ha! How to Make Healthy Zucchini BreadĪre you ready to make some delicious healthy zucchini bread with me? Come on in to my kitchen!įirst of all, let’s make our flax eggs. You can certainly use pecans, walnuts or go nut free, but I encourage you to give baked cashews a try! I think I’m starting to sound like a cashew salesman now too. My youngest son is allergic to all nuts except cashews and it has really livened up how I cook. I fold in chopped cashews! Cashews? Yep.I use dark brown sugar for a more caramel flavor and replace much of the sugar with chopped medjool dates and applesauce for sweetness.Zucchini is naturally rich in folate, potassium and vitamin A, but I like it to meld with whole wheat, flax meal and coconut oil.Here’s Why This Recipe is A Health(ier) Recipe It’s a delicious bread like apricot bread – so I think you’re going to love it. I’ve been toying around with my own healthy zucchini bread recipe (that’s also vegan!) for some time and I think I’ve finally landed on what I think is the perfect bread for snacks, dessert – even breakfast. Additional sweetening ingredients include chopped medjool dates and applesauce. A healthy zucchini bread made with whole wheat, flax meal and coconut oil as well as dark brown sugar for a more caramel flavor.
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