Posts Tagged ‘zucchini’
Healthier Zucchini Bread
Healthier Zucchini Bread
A few weeks ago, I purchased whole wheat flour and oat bran at Trader Joe’s and since then, I’ve been remaking my favorite quick bread and muffin recipes to increase fiber and decrease fat. Zucchini Bread is my most recent target. Awhile ago, I posted the Zucchini Bread recipe handed down to me by my mother that I’ve been using since the early eighties. It’s great: sweet, moist, and flavorful. But it’s loaded with sugar and butter and calls for only bleached flour. If you’re in the mood for something a little healthier, try this version instead. It packs as much flavor but the pleasure comes without the guilt.
Healthier Zucchini Bread
2 medium loaves
Ingredients
3 eggs
2 cups grated zucchini
1 1/2 cups granulated sugar
1/2 cup canola oil
1/2 cup applesauce
1 tsp vanilla extract
1 1/2 cups whole wheat flour
1 cup all-purpose (bleached) flour
1/2 cup oat bran
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 Tbsp cinnamon
1/2 tsp freshly ground nutmeg
Method
1. Preheat oven to 350˚F. Spray 2 9′ x 5′ baking pans with nonstick cooking spray.
2. In a medium bowl, beat eggs until foamy. Add sugar, zucchini, oil, applesauce and vanilla. Mix lightly but well (with a spoon).
2. In a separate bowl, mix dry ingredients.
3. Add dry ingredients to egg mixture (in batches) until blended. Don’t over mix.
4. Bake for 45 minutes to 1 hour or until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes before removing from pans.
Zucchini Bread
Zucchini Bread
I’ve been making this Zucchini Bread recipe my whole life. Although, it has been awhile . Zucchini was on sale for $0.49/lb the other day, so I knew that I was going to revisit this old favorite. I’ll never forget making this recipe in France in 1987. I was a 16 year-old student staying with a French family for the summer and I was eager to share my American culinary culture with them. I made Maryland Fried Chicken one day and another day, I made this zucchini bread. Their impression of it? Trop sucré. (Too sweet). I was baffled at the time, but my adult taste agrees and I’ve cut 1/2 cup of sugar from the original recipe. My French hosts also couldn’t understand why I wanted to spend time cooking for them, when I had an opportunity to experience French gastronomy for six weeks. Well, then as now, I guess I just couldn’t help it.
My Childhood Recipe Notebook
Zucchini Bread
Makes 2 medium loaves
Ingredients
3 eggs
1.5 cups sugar (in 1987 it was 2 cups)
1 cup vegetable oil
2 cups grated zucchini
1 Tbsp vanilla extract
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 Tbsp cinnamon
dash of freshly ground nutmeg
Method
1. Preheat oven to 350˚F. Beat eggs until foamy. Add sugar, zucchini, oil and vanilla. Mix lightly but well (with a spoon).
2. In a separate bowl, mix dry ingredients.
3. Add dry ingredients to egg mixture (in batches) until blended. Don’t over mix.
4. Bake for 1 hour.
Zucchini Bread
