Happy National Zucchini Bread Day!
Why this day is on April 25th and not in July when we all have more zucchinis than we know what to do with, I have no idea. But here we are.
I remember my mother baking zucchini bread, laden with white flour and lots of tasty white sugar. The smell greeting me as I came home from school. The sugar giving me an extra jolt of energy.
All we didn’t know about nutrition back then!
When I bake for my family now I try to use the most wholesome and least processed ingredients possible, so I’ve come up with a couple of different alternatives for us.
- 3 cups whole white wheat flour (or 1.5 cups wheat, 1.5 cups unbleached all-purpose flour)
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp pumpkin spice (you can substitute cinnamon)
- 4 eggs
- ½ cup coconut oil, melted
- ½ cup applesauce
- 1 cup honey (or 1¼ cup whole cane sugar)
- 3 tsp vanilla extract
- 2½ cups shredded zucchini
- optional – ½ cup raisins or chocolate chips
- Preheat oven to 350 degrees and grease two bread pans.
- Stir together dry ingredients and set aside.
- Lightly beat the eggs and add in the oil, applesauce, and vanilla. (Bring the eggs to room temperature first, if they are cold it may make the oil solidify again.)
- Mix the dry ingredients into the egg mixture, combine and add the zucchini and any optional ingredients.
- Pour equal amounts into each pan and bake for 55-65 minutes, or until an inserted toothpick comes out clean.
I’ve found that using coconut oil and adding the applesauce, it adds a slight sweetness to the bread without having to use a ton of sugar. If you are just beginning to make more wholesome foods, or you have a husband (or kids!) resistant to change, try adding just a bit more sugar (not honey as it will affect the texture of the bread).
You can then begin to decrease the amount over time, allowing taste-buds to change and your family members will never notice.
- 1½ cups finely ground almond flour
- 2 Tbsp coconut flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1½ tsp pumpkin spice (or substitute cinnamon)
- ½ tsp salt
- 2 eggs
- ⅓ cup honey (or ½ cup whole cane sugar)
- ¼ cup coconut oil
- ¼ cup applesauce
- 1½ cups shredded zucchini
- optional – ¼ cup raisins or chocolate chips
- Preheat oven to 350 degrees and grease one bread pan.
- Stir together all dry ingredients and set aside.
- Lightly beat the eggs and add in the honey, oil, and applesauce.
- Stir the dry ingredients into the wet mixture and add zucchini and any optional ingredients, mixing until well combined.
- Bake for 45 minutes, a few minutes past a toothpick coming out clean.
A few more thoughts
These two variations have been our favorites for some time now; the whole wheat was our go-to for many years until we went gluten-free. Now when I bake I like to use a finely ground almond flour instead of the many gluten-free flours and starches it takes to make a decent loaf.
In fact, the loaf I made with almond flour this morning has only one lonely slice left.
Maybe I should go remedy that.