This is an adaptation from a recipe I found on the Cooking Light website, from July 2004. This is a great healthy version of zucchini bread with only 3 tablespoons of oil compared to many recipes with 1 cup per loaf. With whole wheat, 2 cups of zucchini and nuts, this is a fairly healthy treat!
- ¾ cup organic brown sugar
- 3 tablespoons oil (I used 1 olive & 2 canola)
- 2 large eggs from free roaming chickens
- 1 teaspoon vanilla
- 1 cup organic apple sauce
- 2 cups whole wheat flour
- 1 ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 cups shredded organic zucchini
- ½ cup (heaping) organic semi sweet chocolate chips
- ½ cup (heaping) walnuts pieces
Preheat oven to 350 degrees
Place first 4 ingredients in a large bowl and mix at low speed until well blended. I used my Grandmothers hand mixer, and it worked great! Then stir in the applesauce.
Combine flour and next 3 ingredients and mix together with a whisk. Add flour mixture to the wet mix, beating until moist. Stir in the zucchini, chocolate chips and walnuts.
Spoon batter into loaf pan (coat pan with olive oil) and bake at 350 for about 55 minutes. Check by inserting a wooden toothpick (I used a wooden chopstick) in the center. If is comes out almost clean, it’s perfect.
The chocolate chips and walnuts could be optional, but they make it so very yummy! And there is always the sandwich – 2 thin slices of the zucchini bread with some local organic cream cheese in the middle. YUM.
Be careful to not over cook the loaf, it will stay moist this way.