Ultimate Zucchini Bread |Almost a Shame to call it Zucchini Bread!!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a distinct flavor.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

nuts

🥗Healthier: seeds

💰Cheaper: chopped oats

Seeds are nut-free and add crunch.

Prepare the loaf pan by greasing it with Crisco and lining it with parchment paper.

In a bowl, combine 1 cup of all-purpose flour, 3/4 cup of sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/4 teaspoon of salt, and 2 teaspoons of cinnamon. Whisk until evenly distributed.

Chop 1 cup of walnuts roughly and add them to the dry ingredients, stirring to combine.

In a larger bowl, combine 1/4 cup of buttermilk, 1/4 cup of light olive oil, and 2 eggs. Mix well.

Shred 1/2 cup of red carrots and add to the wet mixture.

Shred 1/2 cup of zucchini and add to the wet mixture.

Shred 1/2 cup of yellow apple and add to the wet mixture.

Mix the wet ingredients until well combined.

Add the dry ingredients to the wet mixture and stir until just incorporated, avoiding overmixing.

Pour the batter into the prepared loaf pan and spread it evenly.

Top the batter with pumpkin seeds for decoration.

Bake in a preheated oven at 350°F for approximately 50 minutes, testing for doneness with a toothpick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens