A few years back, my family decided to start a garden.
We planted tomatoes, basil, rosemary, peppers, and zucchini, among other vegetables. And to our surprise, that year we had quite a bountiful harvest. At least, of zucchini!
Since we didn’t have much previous experience in gardening, we had all agreed to plant three or four of each type of plant, just in case our inexperience led to a few of them dying early on. But to our surprise, all of our four zucchini plants ended up flourishing. In fact, by the end of the summer, we practically had zucchini coming out of our ears!
Let’s just say, that summer we made quite a few batches of zucchini bread.
For the past couple of years, we’ve grown less and less interested in the garden and eventually it became completely overgrown. So when I resolved to bring back the garden this year by planting the vegetables we most often consumed, unfortunately this didn’t include zucchini.
Even though we have Zucchini Waffles once a month, we decided that we’d rather plant Butternut Squash or Spaghetti Squash, which we consume much more often, then waste the space with a veggie we’d only eat every so often.
Of course, when we began to collect our garden’s first harvest, I was hit with a sharp longing for none other than Zucchini Bread!
This year, with my healthier outlook on life, I set to healthify-ing our classic Zucchini Bread recipe. Although the ingredient list may seem a bit hefty, the result is nothing less than wonderful! Imagine the moistest, most flavorful slice of zucchini bread you’ve ever had. Now try to picture something even moister and more flavorful. That’s basically what this recipe is like.
Much healthier than the classic recipe, which is made with butter, sugar, and white flour, this recipe definitely puts our old favorite to shame. Not to mention, it’s ten times healthier!
Next year, you can bet I’ll be planting plenty of zucchini plants in our garden! And baking plenty of batches of my favorite summer bread!
Healthy Zucchini Bread
- 1 1/2 c old fashioned oats
- 1 c spelt flour (or whole wheat)
- 1/2 c stevia
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbs melted coconut oil
- 2 tbs natural applesauce
- 1 c milk of choice (I used almond milk)
- 2 tbs honey
- 1 tbs vanilla extract
- 1 egg
- 1 1/2 tsp cinnamon
- 1/2 tsp all spice
- 2 c grated zucchinis
- 1/2 c chopped walnuts (optional)
Preheat oven to 350°F. Process the oats in a food processor or blender until they’ve reached the consistency of flour. Cream the coconut oil, applesauce, stevia, & honey. Add the egg, milk, and vanilla extract. Stir until combined. In a separate bowl combine the flours, processed oats, baking soda, cinnamon, and all spice. Slowly stir the dry mixture into the wet ingredients and mix on low until just combined. Scrape down the edges of the bowl and mix again until combined. Fold in grated zucchinis and walnuts, if desired. Grease a 9″x5″ pan and pour batter into pan, tapping it slightly on the counter to level it. Bake for 1 hr 45 min, or until toothpick comes out clean. Let cool, cut, and enjoy!
Nutritional Information (from myfitnesspal.com)
(Yields 12 servings)
Nutrition information does not include walnuts. Including walnuts, nutrition information for each slice it is as follows: 160 calories, 7 grams of fat, 20 carbs, and 4 grams of protein.