I always chuckle when people think zucchini bread is a good way to get vegetables into kids. Most zucchini breads are really just spice cakes, and while they are one of my favorite ways to use extra zucchini, they are pretty sweet. By contrast, this healthy zucchini bread recipe is lower in sugar and fat and higher in fiber than most. Canned pumpkin is used in place of some of the oil. It adds moisture and sweetness too. If you like, you can add raisins, walnuts or even miniature chocolate chips to this zucchini bread.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Yield: 16 servings
Ingredients:
- 2 large eggs
- 2/3 cup granulated sugar
- 1/4 cup canola oil
- 1/4 cup canned pumpkin
- 1 cup shredded zucchini (approximately 1 medium)
- zest of one lemon
- 1 tsp. pumpkin pie spice
- 11/4 tsp. nutmeg
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. kosher salt
Preparation:
- Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray.
- In a large mixing bowl, beat eggs and sugar together.
- Beat in oil and pumpkin until smooth.
- Add zucchini, lemon zest, pumpkin pie spice and nutmeg. Stir well.
- In a medium bowl, whisk together remaining ingredients. Gently stir into zucchini mixture until incorporated and moistened. Do not overmix.
- Pour into prepared loaf pan. Bake 45-50 minutes until a knife inserted in the center comes out clean.
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