I love zucchini bread. It is moist, sweet, and a great way to get YMGP to eat something green. However, it is far from healthy. There is a ton of sugar in zucchini bread. A ton. Well a couple cups at least. Not exactly what I want my wiggly toddler eating. So, I experimented with the recipe to achieve “healthification”.
Remember way back when I made applesauce cake for YMGP’s birthday? In the process, I learned that you can sub applesauce for oil in most baked goods. Less fat is good, right. As a bonus, since the applesauce is naturally sweet, you can remove some of the refined sugar from the recipe. Switch out some of the all-purpose flour for whole wheat flour, and zucchini bread becomes something I am happy to feed my family – healthification.
How did it taste? My husband, AMGP, described it best. “It is good, but I can tell the difference. Your zucchini bread is usually like crack, I can’t stop eating it. This bread is yummy, but not as crack-like.” I will take the compliment. Want to make some non-crack-like healthified zucchini bread? Here is the recipe.
- 1 cup unsweetened applesauce
- 1 1/2 cup sugar
- 3 eggs
- 2 tsp vanilla
- 1 1/2 cup all-purpose flour
- 1 1/2 cup whole wheat flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp cinnamon
- 2 cups grated zucchini (about 2 medium squash)
- 1 cup walnuts
- Beat applesauce, sugar, eggs and vanilla. Combine flours, salt, baking powder and baking soda. Add dry ingredients and mix until combined. Add zucchini and nuts.
- Pour into two greased and floured loaf pans.
- Bake at 325 degrees F for 50-60 minutes.
There you have it, the healthification of zucchini bread, I hope you family likes it more than crack.
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