beet&baguette

food, travel, lifestyle, and a hearty serving of motherhood

Friday Feast – Zucchini Bread

This bread.

Let me just tell you something about this bread.

When my siblings and I were growing up, our Mom used to make this AMAZING zucchini bread. To-die-for. Meltingly moist. It’s almost as if it just never occurred to us that it was chock full of grated zucchini. That’s a vegetable, by the way.

Healthy and Delicious Zucchini Bread - www.beetandbaguette.com

Healthy and Delicious Zucchini Bread - www.beetandbaguette.com

Looking back, I get this happy nostalgic feeling when I think about that zucchini bread. That’s because my brother and I (Kara was likely too young to remember this) had a very specific way of eating our slices. Mom would cut a generous slice from the zucchini loaf, put it on a plate (or paper towel), and then allow us to slather on some good old-fashioned Country Crock buttery spread. We didn’t stop there, though. We’d then cut our respective slices into 5 or six smaller pieces — think chunky “matchsticks”. Next, we’d throw those buttery matchsticks into the microwave for about 10 seconds. Each bite was heavenly.

As an ADULT (sad, I know), I’m always searching for ways to “healthify” such moist and buttery baked goods. For this bread, I’ve swapped the sugar for Truvia Baking Blend, substituted some of the canola oil for applesauce, and a third of the flour is now whole wheat flour. These simple swaps have worked wonders on the nutritional content of this bread! Check out the health stats following the recipe below.

Healthy and Hearty Zucchini Bread // reinvented family recipe

Yields 2 loaves (16 slices)

1 cup Truvia Baking Blend
3 eggs
2/3 cup canola oil
1/2 cup unsweetened applesauce (1 storebought 4oz cup works perfectly)
1 tbsp ground cinnamon
2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups unbleached all-purpose flour
1 cup whole wheat flour (I use Bob’s Red Mill Organic)
2 cups grated raw zucchini (about 2 medium zucchini)
1/2 cup chopped nuts (optional)

Heat oven to 350°F, with a rack in the middle position. Spritz 2 loaf pans with Baker’s Joy (or oil and then dust with flour). In a very large bowl or stand mixer, combine Truvia Baking Blend, eggs, oil, applesauce, cinnamon, vanilla extract, baking powder, baking soda, and salt.

To the egg mixture, add both flour varieties and the grated zucchini. Mix until any flour lumps are incorporated. At this point, you can mix in 1/2 cup of chopped nuts if you so desire. Pour into the prepped loaf pans.

Bake for 1 hour, or until a knife/toothpick comes out clean.

Healthy and Delicious Zucchini Bread - www.beetandbaguette.com

Assuming you end up with a total of 16 servings (8 slices per loaf), I was able to cut the original recipe down by 202 calories per serving! Below you’ll see the stats for average zucchini bread on the left and our literally-just-as-good-revamped-version on the right.

Amazing, right?

And yes, I’m sitting at my desk happily enjoying a slice, matchstick-style.

Healthy and Delicious Zucchini Bread - www.beetandbaguette.com

xo Cassie

3 Comments

  1. Aww, I didn’t know that bread left such an impression on you! It WAS super yummy! Sadly, I never make stuff like that anymore, since I’m trying to eat healthier. But now that you’ve tweaked it to be healthier……I’ll have a slice or two! Haha!!

    • Cassandra

      March 13, 2015 at 7:20 pm

      Yes, it was so incredibly good! I’ll have to bring you a slice of the revamped version, so you can help judge its flavor in comparison to the original! Maybe this weekend, before Kara is gone… Hehe!

  2. Cassie, that’s amazing how you changed the ingredients to make it so much healthier! Will try it soon as we love zucchini bread – especially as it’s part of the family recipe archive!

    Lovely to see you all today. Thanks so much for the photos, and for allowing me to copy them all. Let’s get together again soon!
    Hugs and xxxxxx’s

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