Zucchini bread is one of those things that sounds healthy. I mean, it’s a vegetable bread, so how can it not be? Well, unless you change a couple of things like I have, most zucchini breads are really quite the opposite of healthy…they’re downright dessert-like. They have a lot of oil, sugar and white flour, none of which you can really call healthy. But my recipe renders a bread that is equally delicious as grandma’s, but way better for you. I hope you enjoy it!
*Abbey’s Zucchini Bread
-2 cups white all purpose flour
-1 1/4 cups whole wheat pastry flour
-1 1/4 tsp kosher salt + pinch
-1 tsp freshly grated nutmeg
-1 tsp ground cinnamon
-2 tsp baking soda
-1 1/2 cups white sugar
-1 cup light brown sugar
-1 cup unsweetened apple sauce
-4 eggs, beaten
-1/3 cup water
-2 cups shredded zucchini*
-juice from half a lemon
-In a large bowl, combine your flour, salt, baking soda, spices and sugars.
-In another bowl, combine your applesauce, eggs, water, zucchini and lemon juice.
-Mix wet into dry.
-Pour batter equally into 2 greased loaf pans.
-Bake 50min-1 hour, or until a toothpick comes out clean when inserted in the middle of the bread.
-Cool on racks in the pans until cool enough to handle, then remove from the pans and cool completely on the racks.
*(this is where I use those baseball bat-sized zucchinis that are often hiding in the garden, but using the smaller ones is perfectly fine as well.)