I have been looking for a great healthy zucchini bread recipe, since we have a ton of zucchini right now. This one is really good. I read once that if you use less fat in a bread recipe, it doesn’t stay moist and fresh as long. So if you make this healthy recipe that contains very little fat (only 3 Tbsp oil and 1 egg compared to over a cup of oil and 3+ eggs in some recipes), make sure you eat it (or freeze it) the same day you make it.
- Vegetable Oil Spray
- 1/4 cup chopped walnuts
- 3/4 cups whole wheat flour
- 3/4 cups all-purpose white flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 egg
- 1/2 cup packed dark brown sugar
- 1/4 cup skim milk
- 3 Tablespoon vegetable oil
- 1 1/2 cups packed shredded unpeeled zucchini (from 1/2 pound zucchini)
- Preheat the oven to 350 degrees. Lightly coat a 4 1/2 x 8 1/2 inch loaf pan with vegetable oil spray.
- Spread the nuts in a metal pie plate (or foil) and toast, stirring once, until golden and fragrant, about 5 minutes. Set aside.
- In medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon and clobes. Whisk to combine.
- Use an electric mixer to beat the egg with brown sugar in a large bowl until smooth. Beat in the milk and oil. With the mixer on low speed, add the shredded zucchini and the flour mixture, beating just until no specs of flour are visible. Stir in the nuts.
- Transfer the batter to the prepared pan and smooth the top. Bake until golden brown and a tester inserted in the center comes out clean, 55-60 minutes.
- Cool in the pan for 10 minutes, turn onto a rack and cool completely. Use immediately or refrigerate up to 24 hours. This bread can also be frozen up to 2 weeks. For best results, freeze whole loaf intact.
Makes 14 slices. PER SLICE: 120 calories, 5g total fat, 1g sat fat.
Based on a recipe from the American Medical Association Family Health Cookbook. I changed the recipe to add whold grains to it.
The Ivy Box 