Happy National Zucchini Bread Day!
Why this day is on April 25th and not in July when we all have more zucchini 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 refined sugar. The smell greeting me as I came home from school.
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, and I’ve worked really hard to cut back on sugar over the years. Reducing sugar has been one of the most beneficial things I’ve done for my health! It helped my get a handle on PCOS and go on to conceive multiple times and always makes me feel better.
Here’s my go-to recipe for healthy zucchini bread
- 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.
For a time my family was gluten free, and I didn’t necessarily care to mix and blend multiple flours to try to get the perfect loaf of zucchini bread. This grain free version I started making sure hit the spot! Made mostly with almond flour, the flavor profile is very different from when made with wheat and it’s a denser bread. We loved both of these things! Especially because most gluten free baking is close enough to the original to make me miss the original. This one didn’t do that.
- 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.