One of our favorite vegetables to grow is zucchini. Homemade zucchini bread is a family favorite. Unfortunately classic zucchini bread can be high in sugar and fat. Recently I decided to see if I could makeover a traditional zucchini bread recipe to one that was healthy and still had the sweetness and flavor of our family recipe.
This healthier version of zucchini bread has half the amount of sugar and fat of traditional recipes. I used maple syrup, applesauce, and coconut oil to create a moist tender loaf with just the right amount of sweetness.
New Zucchini Bread
3 cups white flour sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 -1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs
1/2 cup coconut oil melted and cooled to room temperature
1/2 cup applesauce
1/2 cup maple syrup
1/2 cup white sugar
2 teaspoons vanilla
2 cups unpeeled shredded raw zucchini
1/2 cup chopped walnuts (optional)
Pre-heat oven to 350 degrees Fahrenheit.
Lightly spray a 9 by 5-inch loaf pan or two 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans with non-stick cooking spray.
In a medium bowl sift flour, stir in baking soda, baking powder, cinnamon, ginger, and ground nutmeg.
In a large bowl, lightly beat eggs with a whisk; add coconut oil, maple syrup, sugar, apple sauce, and vanilla. Mix well. Gently mix flour mixture into wet ingredients and fold in zucchini.Add walnuts if desired.
Pour into a prepared loaf pan. Bake 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans 45-48 minutes and the 9 by 5 inch loaf pan 60 to 70 minutes or until lightly golden brown and set.
Cool in loaf pan on a wire rack for 20 minutes before removing.