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