Mom's Zucchini Bread - 1960's Recipe | Jill 4 Today

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.

Preheat the oven to 325°F (163°C).

Beat 3 eggs in a mixing bowl.

Add 1 tablespoon of vanilla extract to the eggs and mix.

Pour in 1 cup of avocado oil and mix until well combined.

Add 1 cup of brown sugar and mix until smooth, breaking up any lumps if necessary.

In another bowl, combine 2 cups of whole wheat flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of salt, and 3 tablespoons of cinnamon. Whisk together.

Combine the wet ingredients with the dry ingredients, mixing gently until just combined to avoid tough bread.

Fold in 2 cups of grated zucchini and 1 cup of walnuts until evenly distributed.

Prepare two non-stick loaf pans (9.25 x 5.25 x 3 inches) by oiling them.

Divide the batter equally between the two loaf pans.

Place the pans in the preheated oven and bake for about 45 minutes, checking with a toothpick for doneness.

If the toothpick comes out clean, remove the loaves from the oven; if not, continue baking and check every 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens