Healthy Zucchini Bread.



Fresh zucchini from the farmer’s market this morning.  My family loves zucchini bread and I made this a bit healthier using applesauce, flaxseed and wheat bran to the batter.  It’s a hit… and hubby will be happy because there’s no chocolate in this recipe.


3 cups of shredded zucchini
1 cup of unsweetened applesauce
1/2 cup of canola oil
3 eggs
3 teaspoons of vanilla extract
1 cup of sugar
1.5 cups of whole wheat flour
1.5 cups of all-purpose flour
1 tablespoon of flaxseed meal
1 tablespoon of wheat germ
3 teaspoons of ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1 ripe banana
1 teaspoon salt
3/4 cup of chopped walnuts


Preheat the oven to 350 degrees.

Spray your loaf pans or muffins pans with non stick baking spray.  Set aside.

In your stand mixer with the paddle attached, blend zucchini, applesauce, oil, eggs, vanilla and sugar.  Then blend the remaining ingredients adding the nuts last and stirring those by hand.  Spoon the batter into your prepared pans and bake.  Loaf – bake for 50-55 minutes or until a toothpick inserted comes out clean.  Muffins bake for approximately 20-24 minutes.

— Knead to Cook

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