Jun 23

Better Zucchini Bread

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Summer squash season is kicking into high gear so here’s a more sensible take on these classic recipes! Plain and chocolate for a little more decadence.

Chocolate Zucchini Bread
Makes 1 loaf (12 slices)

  • 

Canola oil cooking spray
  • 
1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 
1/4 teaspoon kosher salt
  • 
1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup grated zucchini
  • 1/2 cup chocolate chips

Preheat oven to 350-degrees F. Spray a loaf pan with canola oil spray and set aside. In a large bowl whisk together flours, cocoa, baking soda, salt, cinnamon and nutmeg and set aside. Using an electric mixer, combine sugar and canola oil. Add , eggs, vanilla extract and lemon juice and mix on low speed until well combined. Slowly add flour mixture and mix until just combined. Using a spatula, fold in zucchini and chocolate chips. Transfer to prepared pan and bake until a cake tester comes out clean (about 45 minutes). Cool in pan for 15 minutes. Remove from pan and transfer to a cooling rack. Serve warm or at room temperature.

Nutrition Info (per slice): Calories: 245; Total Fat: 13 grams; Saturated Fat: 2 grams; Carbohydrates: 31 grams
Protein: 4 grams; Sodium: 90 milligrams; Cholesterol: 31 milligrams; Fiber: 2 grams

Classic Zucchini Bread – Lightened Up

Makes 1 loaf (12 slices)

  • 

Canola oil cooking spray
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 
1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 4 tablespoons canola oil
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 cup grated zucchini
  • 
¼ cup chopped walnuts (optional)


Preheat oven to 350-degrees F. Spray a loaf pan with canola oil spray and set aside. In a large bowl whisk together flours, baking soda, salt, cinnamon and nutmeg and set aside. Using an electric mixer, combine sugar and canola oil. Add applesauce, egg, egg white, vanilla extract, lemon juice and zest and mix on low speed until well combined. Slowly add flour mixture and mix until just combined. Using a spatula, fold in zucchini and walnuts. Transfer to prepared pan and bake until a cake tester comes out clean (about 45 minutes). Cool in pan for 15 minutes. Remove from pan and transfer to a cooling rack. Serve warm or at room temperature.

Nutrition Info (per slice – analysis does not include walnuts)
; Calories: 150; Total Fat: 5 grams; Saturated Fat: 0.5 grams; Carbohydrates: 21 grams
; Protein: 3 grams; Sodium: 87 milligrams; Cholesterol: 12 milligrams; Fiber: 1.5 grams


*recipe originally created for FoodNetwork.com / HealthyEats.com

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