When I looked up zucchini bread recipes I was amazed at the amount of sugar and oil they used. I switched out white flour for whole wheat, got rid of the oil, and replaced some of the sugar with agave. My recipe has half the calories, a fifth of the fat, and over 3 times the fiber!
- 3 T ground flax
- 9 T (that’s half a cup + 1 T) water
- 1/2 c agave
- 1/2 c brown sugar (loosely packed)
- 1 c yogurt (I used Nancy’s Whole Milk Honey)
- 3 c Whole Wheat Pastry Flour (or just plain whole wheat)
- 2 1/2 c grated zucchini
- 1 1/2 t baking soda
- 1 t baking powder
- 1 t cinnamon
- 2 t vanilla
- 1 t salt
- 1/2 c nuts
Preheat oven to 350
Make the flax “egg” by mixing up the ground flax and water and leaving them to sit. They’ll gel up while you mix the rest of the ingredients. (If you don’t have flax you can use 3 eggs).
Measure out and mix together all ingredients except for flax egg, zucchini, and nuts. The mixture will be very stiff. Add flax egg, and mix. Then add zucchini and nuts, stir well.
Grease the bottoms of two bread pans and spoon mixture (it will still be fairly stiff) in. Begin checking on the bread after about 50 minutes. Depending on pan size it will take between 50 minutes and 1 hour 15 minutes. Bread is done when toothpick comes out clean.
The stats: (24 servings in the recipe, per serving) 116 calories, 2.6 g fat, 2.6 g fiber, 2.5 g protein
Original bread recipe stats: (again, 24 servings in the recipe, per serving) 227 calories, 11.5 g fat, 0.7 g fiber, 2.7 g protein