For breakfast today I made a healthier version of Zucchini Bread. I know that canola oils are better for us than fats that are highly saturated, but the versions of zucchini bread of the past are a little too oily for my taste. Sometimes they're soggy as well, and I actually never cared much for the stuff growing up. Of course, as an adult with large quantities of the squash in the summertime garden, and a husband who loves the bread (especially slathered with cream cheese), I figured I should make up a version that I can enjoy as well.
Zucchini Bread
This recipe is easily converted to muffins. Grease the muffin tin, or line it with papers. Bake for 20-25 minutes.
1 large zucchini, about 1 lb
1 cup whole wheat or whole wheat pastry flour
1 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp allspice (it seems like a lot, but it's perfect)
1/2 tsp salt
3/4 cup sugar*
1/4 cup plain nonfat yogurt
2 eggs
1 tbsp lemon juice
4 tbsp butter, melted
2 tbsp unsweetened applesauce
Preheat oven to 375 degrees. Grease an 8" loaf pan and set it aside.
Slice the zucchini in half. Using a spoon, scoop out the seeds (but not too much of the flesh). Grate the seeded zucchini. Place it in a colander and press to squeeze as much water as you can from it.
In a large mixing bowl, stir together the flours, baking soda, baking powder, cinnamon, allspice, salt, and sugar.
Whisk together the yogurt, eggs, lemon juice, butter, and applesauce. Pour into the dry mixture and add the zucchini shreds. Fold and stir just until thoroughly moistened (don't overdo it).
Pour into the prepared pan and bake 40-45 minutes, or until a toothpick comes out clean. Remove from pan and cool on a wire rack.
Toasted, chopped walnuts are a good addition as well, if your children like them! (My daughter picks them out.) Use about 1/3 cup.
*Original zucchini bread recipes call for up to 1 1/2 cups of sugar. That is way too sweet for me, but you can add more sugar to this recipe if desired without any issues.
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