Recipe: Healthy Zucchini Bread

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So I know it’s totally the wrong time of year to be eating zucchini, talking about zucchini, or baking it into bread. I “realized” this after searching the Internet for when zucchini is in season (May through early September). Needless to say, I’m totally off when it comes to the timing of this recipe, but I was craving zucchini bread and have no qualms about using zucchini out of season (I’m a risk-taker).

Zucchini bread (and other “breads” with vegetables in them) are super easy to make and require little baking experience. Plus, you may already have a lot of the required ingredients.

The Ingredients

  • 1 3/4 cup white whole wheat flour
  • 1/2 cup plus 2 Tablespoons cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 teaspoon molasses
  • 1 1/2 cups grated green zucchini
  • 6 Tablespoons unsweetened almond milk

The Procedure

First preheat your oven to 350 degrees. Then use some nonstick spray to coat an 8×4 loaf pan. Set that aside and get out your big bowl because you’re about to mix a bunch of stuff together.

Stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

Add in the eggs, applesauce, vanilla extract, molasses, and grated zucchini and stir once again.

Gingerly (slowly) pour in the almond milk.

The mixture should be relatively thick and uniform.

Transfer the mixture into the loaf pan and bake for 40 minutes or until a toothpick stuck into the center of the bread comes out clean.

The Eating

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After the bread cools, divide it into slices. I recommend serving it with a little butter – not just any butter, but the fancy whipped butter that comes in individual packets (see below). It will make you feel like you’re eating brunch or something.

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Enjoy this out-of-season recipe and remember: Summer will come again some day!

You may not believe this, but I didn’t make up this recipe; it’s the work of a talented 15-year old food blogger/photographer. Click here for the above recipe and check out some others!

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