I suspect like most people who grew up in small towns, a talent for making delectable quick breads came from a family member. Mine was acquired from a community cookbook. There are two on my shelf that are particularly stained and dog-eared. Many of the contributors are long gone – already with one foot in the grave when the books were assembled – but their recipes continue to live on.
Often, zucchini bread recipes include some type oil, typically a cup or more. With my new focus on getting healthy, such an option is no longer in the cards. So when I received an abundance of zucchini from my CSA, I turned to the global community cookbook, in the form of food blogs, to find a healthier alternative. That’s when I discovered this recipe by Skinnytaste. With a name like that, it must be healthy, right?
The recipe you see below was tweaked slightly to suit my own personal tastes. I prefer zucchini breads to have a bit of spice that only cinnamon and nutmeg can achieve. Don’t expect this bread to taste the way your grandmother made it. Otherwise you will be disappointed. It’s tasty in its own right, without feeling like you overindulged too much.
- 1 cup all purpose flour
- 1 cup wheat flour
- 1-1/8 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 cup brown sugar, lightly packed
- 1 large egg, room temperature, beaten
- 2 tbsp. melted butter
- 1 cup applesauce, room temperature
- 1 tsp. vanilla extract
- 1/2 cup mini chocolate chips
- 1-1/2 cups shredded zucchini, gently squeezed, not packed
- Preheat oven to 325 degrees. Next, coat a 9x5 inch loaf pain with cooking spray.
- In a small mixing bowl, combine the flour, wheat flour, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a separate medium mixing bowl, add the brown sugar, egg and melted butter. Stir until well combined. Next, add the applesauce and vanilla extract. Stir. The mixture may look curdled and that is ok.
- Add the mini chocolate chips to a separate small bowl and mix with two spoonfuls of the dry ingredients. This will help suspend the chips in the batter. Set aside. Slowly add the remaining dry ingredients to the wet mixture, stirring as you go. Continue to mix until the batter just comes together.
- Finally, add the shredded zucchini and mini chocolate chips. Stir until completely incorporated into the batter.
- Pour the batter into the greased loaf pan. Bake at 325 degrees for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes, remove and continue to cool on an elevated rack on the counter.