Zucchini’s abound during summertime, and it’s often a challenge to figure out what to do with it all, especially if you have an overflowing garden. You can always make zucchini bread, but traditional recipes are usually high in fat, sugar, and calories, and should really be called zucchini “cake” rather than “bread.” Here’s a lightened version, that’s every bit as tasty as the original.
Healthy Zucchini Bread
Number of Servings: 24
- 2 cups Zucchini, shredded
- ¼ cup Canola Oil
- ½ cup Vanilla Soymilk
- 3 whole Large Eggs, lightly beaten
- 2 teaspoons Vanilla Extract
- 1/3 cup Sugar
- 1 cup Plain lowfat yogurt
- 1 teaspoon Cinnamon
- ½ cup Walnuts, chopped
- 3 cups Whole Wheat Pastry Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Kosher salt
Ingredients
1 Drain the zucchini.
Preheat oven to 350 and grease 2 loaf pans with nonstick spray. After shredding your zucchini, mix the shreds with 1/4 tsp salt and place in a fine-meshed colander over the sink. Let sit for about 15 minutes, squeezing excess water out with your fingers every 5 minutes.
2 Blend wet ingredients.
In a large mixing bowl, whisk together oil, sugar, eggs, and vanilla.
3 Blend dry ingredients.
In a separate bowl, combine flour, baking soda, salt, cinnamon and walnuts.
4 Combine ingredients and bake.
Gently stir dry ingredients into the wet. Give the zucchini shreds a final squeeze then fold them into the batter. Pour half the batter into each loaf pan. Bake at 350 for about 45 minutes or until a knife inserted into the middle comes out clean. If top is browning too much, turn oven down to 325 for remaining bake time (baking may take a bit longer).
Directions
Baking
- 2 teaspoons Baking Soda
- 1/3 cup Sugar
- 2 teaspoons Vanilla Extract
- 3 cups Whole Wheat Pastry Flour
Dairy
- 3 whole Large Eggs
Dairy Alternatives
- ½ cup Vanilla Soymilk
Nuts
- ½ cup Walnuts
Oils
- ¼ cup Canola Oil
Pantry
- 1 teaspoon Kosher salt
Spices
- 1 teaspoon Cinnamon
Vegetables
- 2 cups Zucchini
dairy
- 1 cup Plain lowfat yogurt
Yum! I guess I need to find some whole wheat pastry flour…
You can easily use all-purpose flour or “white whole wheat” flour (they have it at Trader Joe’s) in place of the WW pastry flour. If you have Whole Foods or Sprouts/Wild Oats/Henry’s by you, they have whole wheat pastry flour in bulk bins.
make sure you coat the loaf pan with butter or a good olive oil or coconut oil and then flour the loaf pan to prevent the loaf from sticking in the pan. Was great both times but unless you coat the pan well, forget about serving it to your friends. All you pregnant ladies out there: this makes an excellent road snack or breakfast.
I use a nonstick loaf pan sprayed with nonstick spray and it comes out very easily. But for regular loaf pans, you make a great point!