This healthy zucchini bread recipe is much healthier than your typical sugar-filled zucchini bread with sweetness coming from pineapple and yogurt!
When I read what this month’s Recipe Redux challenge was I was thrilled!
The challenge was to come up with a quick bread which is any bread that uses a leavening agent like baking soda or baking powder that you can bake immediately (no need to wait for it to rise like when you use yeast).
Well, I’m a huge fan of quick bread as you can tell from my Healthy Banana Bread Mini Muffins and Whole Wheat Oatmeal Banana Bread recipes.
I also thought this was the perfect opportunity to create a healthier version of my delicious Chocolate Zucchini Cake.
Originally I was going to call bread, but it’s way too decadent and moist to call bread, thus the “cake” title.
And when it comes to kids and bread – none of them can get enough of it!
They could eat it for breakfast, lunch, dinner AND as a snack if I let them.
Okay, I could also eat it all day long, what can I say, we’re bread lovers!).
Dietitian’s Dish
A medium zucchini by itself has only 30 calories.
Now normally you might not think to eat plain zucchini but it’s actually a great snack to eat raw with a dip like hummus or ranch dressing.
Regardless, it’s an excellent food choice and contains fiber, potassium (heart-friendly), vitamin A (plays a role in immunity) and folate (in adequate amounts helps neural tube defects in early pregnancy).
And don’t forget to check out the fabulous quick bread recipes below from fellow Recipe Redux bloggers. I can’t wait to check them out myself!
Healthy Zucchini Bread
Ingredients
- 2 eggs
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1 cup crushed pineapple drained
- 1/4 cup pineapple juice from crushed pineapple
- 1/2 cup non-fat plain yogurt
- 1/2 cup granulated sugar
- 1 cup white whole wheat flour
- 1 1/2 cups all purpose flour
- 1 tablespoon cinnamon
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups grated zucchini
- 1/2 cup walnuts chopped (optional)
Instructions
- Preheat oven to 350°F. Coat a loaf pan with non-stick cooking spray.
- In a large bowl combine eggs, canola oil, maple syrup, pineapple, pineapple juice, yogurt and sugar. Mix well.
- In another large bowl combine flour, cinnamon, baking soda, baking powder and salt.
- Add flour mixture to liquid ingredients and mix until combined.
- Fold in zucchini and walnuts just until combined.
- Place in loaf pan and bake four about 1 hour or until toothpick comes out of loaf clean.
This Healthy Zucchini Bread post first appeared on Chocolate Slopes.
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Jennifer @NourishedSimply
Monday 23rd of November 2015
I have never made zucchini bread, but every summer think about it. We usually grow zucchini and have too much on hand.