Healthier Zucchini Bread

Many zucchini breads are high in fat due to the amount of oil in the recipe. I’ve substituted applesauce for half of the oil and it works beautifully. Also, the addition of an entire tablespoon of cinnamon is fantastic…something I’ve not seen in traditional zucchini bread. This bread is so delicious that my kids beg me to make it every summer!

Yields: 2 loaves

2 c. all-purpose flour

1 c. whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/8 tsp. ground nutmeg

1 Tbsp. cinnamon

1 tsp. Kosher salt

2 c. zucchini, shredded

2 eggs plus 1 egg white

2 c. white sugar

½ c. vegetable oil

½ c. all-natural applesauce (no sugar added)

2 Tbsp. lemon juice

1. Preheat oven to 350. Grease and flour 2 loaf pans.

2. In large bowl, stir together wet ingredients (eggs-lemon juice).

3. In medium bowl, whisk together dry ingredients (flour-salt).

4. Add dry ingredients to wet ingredients and stir until just combined. Add shredded zucchini. Mix well.

5. Pour into prepared pans.

6. Bake for 50-60 minutes, or until golden brown and a toothpick inserted into center comes out clean.

7. Cool on wire racks.

8. To store, cool completely and then place in gallon zip-top bag. Freezes very well this way.

*To defrost…simply remove from freezer and place on counter. DO NOT open bag….you will lose moisture if you open bag. Re-wrap in bag in between servings.