Even Healthier Mom's Zucchini Bread (No Nuts)
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Description
Mom's original recipe is great, but I wanted something I could a) feel a bit better about feeding my 2-year-old, and b) feel better about eating half a loaf of every day. This is my spin. The best thing about it: take out the zucchini and add something you like instead.
Ingredients
- 3 cups whole wheat flour
- ¼ cup wheat bran (such as Bob's Red Mill®)
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups dark brown sugar
- 1 cup unsweetened applesauce
- 3 eggs
- 1 tablespoon pure vanilla extract
- 2 cups shredded zucchini
Directions
- 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
- 2. Mix flour, wheat bran, cinnamon, baking powder, baking soda, and salt together in the bowl of a stand mixer using the whisk attachment. Beat brown sugar, applesauce, eggs, and vanilla extract together in a separate bowl; fold in zucchini. Pour zucchini mixture into flour mixture and mix well; pour into prepared loaf pans.
- 3. Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 50 minutes. Cool bread in pans on a wire rack for 20 minutes; remove bread from pans and completely cool.
Nutrition Facts
serving: 2 loaves
calories: 172.9 kcal
carbohydrates: 37.5 g
protein: 4.6 g
saturated fat: 0.4 g
cholesterol: 34.9 mg
sodium: 250.3 mg
fiber: 3.7 g
sugar: 19.6 g