Zucchini Bread Revisted - A Healthier Version
tried and true recipe for zucchini bread and make it healthier.
Basically I replaced the oil with mashed avocado! That's right. Avocado is considered a "good fat" since it is a monounsaturated fat.
I try to eat an avocado every day but hubs only likes them made into guacamole so I like to bake with them or cook them as part of supper as I do in my Chicken-Avocado Rollups.
|I forgot to put the eggs in the picture|
For one loaf you need:
1 1/2 cups flour
1 cup sugar (I need to experiment with sugar substitutes to make this bread even healthier)
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 beaten egg
1 cup shredded, unpeeled zucchini (I use my food processor but you can do this with a cheese grater)
1/4 cup cooking oil --> REPLACE this with equivalent mashed avocado. You could also use applesauce instead but make it homemade so that there is no sugar in it.
1/4 tsp. finely shredded lemon peel (rinse the lemon first in cold water)
Grease an 8x4x2 inch loaf pan. Set it aside
Take a medium mixing bowl and stir together flour, sugar, cinnamon, baking soda, salt, baking powder and nutmeg. Make a little hole in the center. Set this aside
Take a second medium mixing bowl and add beaten egg (beat it with a fork first), shredded zucchini, cooking oil and lemon peel. Add this mixture quickly to the dry and stir it til it is moistened. The batter must be lumpy but mixed! No dry clumps. DON'T USE AN ELECTRIC BEATER as this makes the bread very tough. If the batter is too thick add about 1/4 Tablespoon of applesauce or oil
|Add wet to dry ingredients|
|Ready for the oven|
Cool the pan on a wire rack for 10 minutes then remove the bread and cool it on the rack. Wrap it and store overnight before slicing and eating. Wrap it well in tin foil then place in a ziplock bag and freeze if you want. This bread freezes well.
|Fresh from the oven|