SHARING A FAMILY RECIPE! 🥒 ZUCCHINI BREAD ☀ GREAT SUMMER RECIPE!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients, while cake flour is often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is typically cheaper.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide similar flavor and texture, while sunflower seeds are often less costly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be less expensive.

Wash the zucchini and grate it on a box grater until you have about 2 cups of grated zucchini.

Measure the grated zucchini accurately and set aside.

Using a KitchenAid mixer, crack 3 eggs into the mixer bowl.

Add 1/2 cup of melted butter and 1/2 cup of applesauce to the eggs.

Mix in 3 tablespoons of vanilla extract and 2 tablespoons of light corn syrup.

Add 2 cups of sugar to the wet mixture, substituting some with Swerve sweetener if desired.

In a separate bowl, combine 3 cups of all-purpose flour, 3 teaspoons of cinnamon, 1 teaspoon of nutmeg, salt, baking soda, and baking powder.

Sift the dry ingredients together (optional) and then gradually add them to the wet mixture, mixing until just combined.

Scrape down the sides of the bowl and the paddle attachment to ensure everything is mixed thoroughly.

Prepare two loaf pans by spraying with canola oil spray and lining with parchment paper for easy removal.

Divide the batter evenly between the two loaf pans and smooth out the tops.

Tap the pans on the counter to remove any air bubbles.

Place the loaf pans in a preheated oven at 350°F (175°C) and set the timer for 60 minutes.

Check for doneness using a toothpick; do not overbake to avoid dryness.

Once baked, let the loaves cool slightly before removing them from the pans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens