With fall here, the zucchini plants are bursting and everyone is looking for ways to use up all the zucchini they have on hand. A nice, warm piece of sweet zucchini bread is always a favorite, but many recipes are loaded with fat and sugar, with very little nutritional benefit. I tried to find a way to refresh some of the traditional zucchini breads, increasing fiber and protein by substituting whole grain flours (see my "Healthy Tip" below), minimizing sugar and fats by using applesauce, and adding in almonds and blueberries (rather than chocolate chips) for a unique flavor burst. What came out was a moist and delicious loaf of zucchini bread that I could feel better about enjoying just a few more slices than I care to admit!
|Original Recipe*||Pass the Fresh Recipe Refresh!|
|270 calories||144 calories|
|13 g fat||6.4 g fat|
|2 cups sugar and 37 g carbohydrate||Just 1 cup sugar and 17.7 g carbohydrates|
|1 g dietary fiber||2.7 g dietary fiber|
*Healthy Tip:Whole wheat flours are an excellent way to make homemade baked goods more nutritious. They add fiber and protein, along with a list of other healthy things! But, they can be more tricky to bake with. White whole wheat and whole wheat pastry flour are both excellent ways to use whole wheat, because they are still made from the whole grain and have all the benefits, but they bake more like (though still not the same as) white all-purpose flour. Here are some links with tips and info on baking with the different kinds of wheat flours:
Pinch My Salt: What is white whole wheat flour?
Health Nut Nation: The difference between whole wheat pastry flour and whole wheat
The Kitchn: Substituting white whole wheat flour
Recipe Inspired by Prevention RD