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–+ servings

Healthy Zucchini Bread

Kim Kay
Healthy and honestly the best I have tried!
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Prep Time 10 minutes
Cook Time 1 hour
Course Dessert
Servings 12
Calories 147 kcal

Equipment

  • parchment paper (was paper)

Ingredients
  

  • 2 Cups rated zucchini (packed and not squeezed)
  • 1 Large Egg
  • 1/2 cup unsweetened apple sauce
  • 3/4 cup raw honey or maple syrup I used half of each
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups Whole wheat flour Do not use Almond or Coconut flour!
  • cooking spray
  • 1/2 bag dark chocolate chips optional (but makes it so much better!)
  • 1 cup crushed walnuts optional

Instructions
 

  • Preheat oven to 350 degrees F, line 9 x 5 loaf pan with parchment paper and spray with cooking spray. Set aside
  • In a large mixing bowl, add egg, applesauce, honey, vanilla, cinnamon, baking soda, baking powder and salt; whisk until combined.
  • Add zucchini and stir (make sure zucchini is cut up well or hard to stir)
  • Add flour and mix gently with a spatula just enough to combine.
  • Pour batter into previously prepared loaf pan and bake for 50-60 minutes or until the toothpick inserted in the middle comes out clean.
  • Remove from the oven and transfer to a cooling rack to cool off for10 minutes.
  • Holding onto the flaps of parchment paper remove healthy zucchini bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.

Notes

Store: Store covered in a cool dry place for up to 3 days. Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1sliceCalories: 147kcalCarbohydrates: 34.3gProtein: 3.3gFat: 0.9gSaturated Fat: 18.5gCholesterol: 15.5mgSodium: 210.8mgSugar: 18.5g
Keyword "Bread", "Snack"
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