Zucchini’s are a staple of summer. I love them in all kinds of ways, but one of my absolute favorites has to be baked inside of a healthy bread.
This recipe was adapted from one I found via Whole Foods, but I made it even better by swapping in honey for sugar, and olive oil for canola oil. I also had some pure pumpkin puree leftover from the scones I shared with you in my last post, so I used that instead of yogurt. This bread is dense but healthy and delicious. It’s a totally guilt-free breakfast, snack, or dessert. This bread is not very sweet, so it’s good with jam or honey on top. If you would like a sweeter version, you can click on the Whole Foods link below for a recipe with sugar in it.
- Natural cooking spray
- 1 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 egg
- 1/3 cup olive oil
- 1/3 cup unsweetened applesauce
- 2 tablespoons nonfat plain yogurt (or pumpkin puree)
- 1/4-1/2 cup honey (to taste)
- 2 teaspoons vanilla extract
- 1 cup grated zucchini
- 1/3 cup finely chopped walnuts
Preheat oven to 350°F. Spray an 8-inch loaf pan with natural cooking spray and set aside.
In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt/pumpkin puree, honey, and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.
Note: As I’ve mentioned before on this blog, I don’t like to lose the crunchiness of nuts by baking them inside the bread, so I just toasted the walnuts and sprinkled them on top. You can do either or both, if you would prefer!
Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.