Apparently, as of 3:30 this morning, we have kittens underneath our house. And judging from the number of meows I hear per hour, probably around 400 or so.
Does anyone need a kitten?
Another thing we have a lot of is zucchini. How it’s growing in all those weeds I’ll never know, but at least they don’t meow in the middle of the night.
I’ve been juicing zucchini in my green juice; sautéing, frying, grilling, and roasting them; and filling many, many, many, many bags with them, chopped and frozen. But this past week I felt like I needed to move on. That’s when I remembered I could bake with them. Yaassss!
So zucchini bread it was and I wanted a healthier version. This is a very heavily adapted recipe that started here, but since I changed it quite a bit, I think it’s safe to call my own. It took several tries but the end product is a very moist loaf, not too sweet, but sweet enough to curb my sweet tooth that cries out for baked goods in the middle of salad season, with some nutty goodness thrown in. All the family approved of it even though it was “healthy.”
–Yes, I use a very long pan for this. It’s a HUGE loaf, because like I said, I have a lot of zucchini. This loaf takes 4 whole cups! *Way to use up some zucchini* I really think you could easily half the recipe for smaller loaves, but I haven’t tried that.
–Definitely use a light colored pan. The darker ones make the bread too dark, too fast.
–Do not over bake. It usually takes about 1 hour and ten minutes for mine, but start checking at 55 min. Every oven is different.
–If your ingredients are really cold, the coconut oil will get kind of stiff and make it hard to stir. That happened to me the first time because I used flour that was just out of the freezer. It’s best to let all the ingredients come to room temperature.
–By all means, toast a slice in the toaster oven, then drizzle with honey.
–I definitely plan to fill my freezer with some extra loaves.
- Nonstick cooking spray (I use an organic coconut spray)
- 3 cups whole wheat flour
- 1 cup organic coconut sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 2 eggs
- ⅔ cup unsweetened (organic) applesauce
- ¼ cup low fat organic plain or Greek yogurt
- ½ cup honey
- 2 teaspoons vanilla extract
- ½ cup virgin coconut oil, melted
- 4 cups grated zucchini
- 1½ cups finely chopped walnuts
- Preheat oven to 325 degrees. Spray a 16-inch (yes, the long one) loaf pan with cooking spray; set aside. (I use a very light colored pan so the bread won’t get too dark on the outside.) In a large bowl, stir together the flour, coconut sugar, salt, baking soda, baking powder, cinnamon and nutmeg.
- In a separate bowl, whisk together eggs, applesauce, yogurt, honey, and vanilla until well combined. Stir in the coconut oil. Add to flour mixture and stir until just combined. Fold in the zucchini and walnuts, then spread batter in bread pan. Bake until deep golden brown and a toothpick inserted in the middle comes out clean, 55 to 70 minutes. Do not over bake. Cool in pan on rack for 30 minutes, then remove bread from pan and continue cooling on rack.