With a name like “zucchini bread”, you would think it was a savory loaf of veggie-packed goodness. That’s what I thought before I tried it, but was surprised to find a sweet bread akin to my favorite fall treat, pumpkin bread. While I LOVE pumpkin bread, having made several dozen loaves over my 37 years on Earth, I knew it was typically loaded with oil, sugar, and white flour. Therefore, I knew the same could be said for the zucchini version. Thinking it was a shame to make something so healthy, so un-healthy, I set out to create a recipe that had the same sweetness, without as much of the guilt, and even some good-for-you stuff, too. Avocado replaces some egg and all oil; whole-wheat flour and oats add whole-grain goodness.
Here’s what you’ll need:
- 1 c. whole-wheat flour
- 1 c. all-purpose flour
- 1 c. quick oats
- 1 t. baking soda
- 1 t. baking powder
- ½ t. salt
- 1 ½ t. cinnamon
- ½ t. nutmeg
- 3 c. grated zucchini, (3-4 medium zucchini)
- 2 avocados
- 2 eggs
- 1 to 1 ½ c. sugar, depending on your taste (I used 1 ¼). You could also do a mix of white and brown sugars.
- 2 t. vanilla
First, preheat the oven to 350 and prepare two 8×5-inch loaf pans with butter and flour, or baking spray.
Next, mix all of the dry ingredients in a large bowl. Be sure you incorporate them all well with a fork or a whisk.
Then, in a smaller bowl, cream together the avocados, eggs, sugar, and vanilla with a mixer for 3-4 minutes on medium-high speed. Add the zucchini and mix on low, just until incorporated.
Pour the wet ingredients into the dry bowl and mix on low, being sure to scrape the sides and bottom, until well combined.
Divide the batter between the loaf pans and bang them on the counter to smooth the top and get out any air bubbles. Bake for 50-60 minutes, until a toothpick comes out clean.
Allow to cool on a wire rack for at least 20 minutes and enjoy a sweet treat without all the guilt.