Sunday, June 14, 2015

Zucchini Bread

I LOVE CARBS! Do you know what else I love? Farmers Markets. Completely unrelated? I know. Stay with me here. Me and a friend walked down to the farmers market on Friday and found a whole variety of yummy fresh fruits and vegetables. I loaded up and walked home proud. One of my greatest finds? A zucchini the size of a newborn baby for only $1!!! (Some argue that smaller zucchinis actually taste better, but my motto is "the bigger the better".....at least as far as food goes. Anyway, so I have this massive zucchini in my fridge and i'm coming up with all sorts of zucchini recipes. My latest? Delicious and (semi) healthy zucchini bread! Find the recipe below, and you're welcome! If you're on the 21 day fix I personally would equal one slice of bread (that does not mean half of the loaf, be reasonable here) to 1 yellow, 1 purple, 1 tsp.



Whole Wheat Zucchini Bread
1 Cup Zucchini
1/2 cup Applesauce
1/2 Cup honey
2 eggs, beaten
1 teaspoon vanilla
1 1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon  baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
*1/2 nuts (optional)
1/2 teaspoon nutmeg

1. Preheat oven to 350F. In a mixing bowl combine applesauce, honey, eggs, zucchini and vanilla. Mix well.
2. Add all dry ingredients to the mixture. *if you're adding nuts add them last.
3. Pour mixture into a greased 9" bread pan (or two mini pans) and bake at 350F for 45-60 minutes (watch closely if you leave it in for longer than 45 so you don't end up with burnt bread!)

Note: You can use oil instead of apple sauce, but that is going to make the bread more fatty, also I used honey but you could use regular sugar if you don't have honey on hand (I would recommend brown sugar if you're going to go this route). Also you can take this recipe and make it a carrot bread or even add sliced apples instead! The options are endless! Let me know what you think in the comments!

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