Smart ingredient swaps make this scrumptious zucchini bread lower in fat and sugar while boosting the fiber! All without sacrificing a bit of the flavor!
Try it toasted with a little butter or your favorite jam!
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The first ime I ever tried zucchini bread I was a teenager.
The idea that someone would put vegetables in a perfectly delicious loaf of quick bread was insane to me!
I eyed it suspiciously as the lady who baked it assured me it didn’t taste like veggies.
And she was right! The zucchini has a very neutral taste and soaks up all the flavors around it.
After that I was sold. Any time someone offered me zucchini bread I would gladly take it.
I never actually tried making it, though, until now. But I wanted to try to lighten it up a bit without sacrificing any of the flavor.
This zucchini bread uses liquid fat-free eggs that come in a carton and unsweetened applesauce. These help cut some of the fat and calories but retain the moisture in the bread.
I’ve replaced some of the all purpose flour with whole wheat. You can do this with any recipe but don’t replace more than half the flour with whole wheat or the texture may be affected.
Finally, I’m using Stevia for baking to replace some of the sugar. Again, don’t replace more than half of the sugar with the Stevia or the texture and moisture can be affected.
I’m using Stevia in the Raw that comes in a bag. Don’t use straight up Stevia or it will be horrible!
Start by grating your zucchini. I like the zucchini to disappear into the bread so I use the small holes on my box grater. If you like bigger pieces that you can see, use the large holes.
Or, most food processors have plates you can use to grate. I don’t like the size of the holes on mine so I do it by hand.
So you’ll need 2 1/2 cups, that’s about 2 medium zucchini.
Add it to a large bowl along with the applesauce (make sure it’s unsweetened), oil, liquid eggs, and vanilla. Give it all a good stir to combine.
It ain’t easy bein’ green!
Then, in a separate bowl, mix together the remaining ingredients. I make my own pumpkin pie spice because it’s more economical, but you can use store bought if you like.
Gently mix the dry ingredients into the zucchini mixture.
At this point you can stir in 1/2 cup of pecans, walnuts, chocolate chips or whatever other goodies you might like.
Divide the batter evenly between 2 loaf pans that have been sprayed with baking spray, the kind that has flour in it. I like Baker’s Joy and Pam for Baking.
Bake your bread for 45-50 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
Cool the loaves in the pans for 10 minutes then transfer them to cooling racks to cool completely.
Just look at all of the beautiful flecks of zucchini!
Because this zucchini bread is so moist, I recommend keeping it in the fridge. I put one in the fridge and the other I wrapped tightly in plastic wrap and popped in the freezer.
And if you love quick breads, be sure to try this Spiced Pumpkin Pecan Bread next. Or one of these crazy easy beer breads:
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