I've been making my stepmom's recipe for perfect and delicious zucchini bread for years. It's like Christmas cookies-every year when this time rolls around, we all start making loaves and loaves of the stuff.
So I decided to experiment, as I like to do, and try a new version using the same basic recipe but with some substituted ingredients that make it a healthier choice. I was really excited when it turned out just perfect...
and tasted exactly the same...yes!
Now I can hand a slice of this to the boys for a snack and feel good about it. I also love that this recipe makes the perfect muffin. I usually use half for a large loaf of bread and the other half for 8 plump muffins. Turns out just right every time.
yields: 2 large loaves or 16 muffins
1-1/2 c. all purpose flour
1-1/2 c. whole wheat flour
1/2 c. brown sugar
1/4 c. agave nectar
1/2 c. granulated sugar
1/2 c. Stevia cup for cup sweetner
1 c. unsweetened applesauce
2 whole eggs
2-1/2 c. grated zucchini
2 t. cinnamon
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 c. walnuts (optional)
1. Cream together the applesauce, brown sugar, agave nectar, white sugar, eggs, eggwhites, and Stevia. Stir in the grated zucchini (I pulse it in the food processor, skin on).
2. In a separate bowl, mix together the flours, cinnamon, baking soda and powder, salt, and walnuts.
3. Mix the wet ingredients into the dry, just until combined. Pour into a greased and floured bread pan or muffin tin.
4. Bake in a 325 degree oven (50-60 minutes for the bread loaf; 25-30 minutes for the muffins). Remove from heat when a toothpick insterted in the center comes out clean. I like it best served warm with a pat of butter.
I add some chocolate chips to the top of a few of the muffins. Sam loves them that way.