This bread is SO TASTY.
The texture is exactly what you hope for in zucchini bread…moist, tender and soft.
It’s not quite ‘health food’, but it does use whole wheat flour and contains less oil and sugar than most zucchini bread recipes.
Feel free to get creative with this recipe – throw in some chopped walnuts, add in other warm spices you like (like nutmeg or pumpkin pie spice), etc!
Show me how it turned out for you by posting a picture to your story on Instagram — I’ll be sure to share it to my story as well! 🙂
Slightly adapted from: https://www.thewholesomedish.com/the-best-classic-zucchini-bread/
Ingredients:
1/2 C. granulated sugar
1/4 C. packed brown sugar
1/2 C. unsweetened applesauce
1/3 C. vegetable oil
3 egg whites
1 tsp. vanilla extract
1 1/2 C. white whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 1/2 C. grated zucchini
Directions:
Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with cooking spray.
In the bowl of a stand mixer, add the sugar, brown sugar, applesauce, oil, egg whites, and vanilla. Mix on medium speed until well combined.
Add the flour, baking powder, baking soda, salt, cinnamon & zucchini to the mixing bowl. Stir just until no dry flour remains, trying not to over mix.
Pour the batter into the loaf pan. Bake for 50 to 55 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
Remove from oven and allow to cool completely before slicing.
Store covered on the counter or in the refrigerator.