Recipe Win: the Best Zucchini Bread Ever! (Really!)

May 03, 2016

There is dancing in my kitchen right now.  A serious happy dance.

For the third time, I have succeeded with a healthy zucchini bread recipe is that is scrumptious, delicious and oh so moist.  Cloves in this recipe add to the tastiness of this bread.

And since I have had success with it, I will now share it with you all.

I tweaked a recipe I found on the Betty Crocker website to make it "sugar-free" and using no vegetable oil. If you are following The Daniel Plan or cutting back on the White Menaces than this recipe is for you.

Healthier Zucchini Bread
(Click here to Print)

3 cups shredded zucchini (2-3 medium)
2/3 melted coconut oil
2 tsp vanilla
4 eggs
3 cups whole wheat flour (I used King Arthur Flour)
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup coarsely chopped nuts, if desired
1/2 cup raisins, if desired

1.   Move oven rack to low position so that tops of pans will be in the center of the oven.  Pre-heat oven to 350 degrees F.  
2.   Grease bottoms of two 8" x 4" pans (which I did) or one 9" x 5" loaf pan with cooking spray.
3.   Shred zucchini with grater or chop in a food processor.  
4.   In a large bowl or in the food processor, mix zucchini, Truvia, melted coconut oil, vanilla, and eggs. Stir or pulse until well mixed.  
5.   Stir in remaining dry ingredients.  
6.   Finally, add any nuts or raisins and mix them in by hand.
7.   Divide batter evenly between the two 8-inch loaf pans or pour all into 9-inch loaf pan.
8.   Bake 8-inch loaves 50-60 minutes; 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until a toothpick inserted in center comes out clean.
9.   Cool in pans for 10 - 15 minutes.  Loosen sides of loaves from pans; remove from pans and place top side up on a cooling rack.
Cool loaves completely, about two hours before slicing.  Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days - if it lasts that long! 

This recipe works perfectly for two 8" x 3-3/4" aluminum loaf pans.  When loaves are cool, I remove one from the pan and slice to eat; the other loaf I leave in the pan, wrap, then freeze in a freezer bag for later.  Enjoy!

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