It all began with a simple craving: Zucchini Bread.
Using all of my Google-fu, I searched the vast depths of the Internet looking for a whole wheat zucchini bread recipe. I found thousands, but the vast majority had this in common:
1 cup of sugar, raw honey, brown sugar, or other sweetener
1/2 cup of oil
Not okay. I just don’t think that a full cup of sweetener is necessary for one loaf of zucchini bread. At that point, aren’t you just masking the taste of the zucchini rather than accentuating it’s natural sweetness?
The 1/2 cup of oil seemed excessive too. Some recipes replaced part of that with applesauce, but I was out.
Still, I understood the need for a good deal of moisture, especially in a whole-grain bread. I had a small, sweet honeycrisp apple in the fridge and suddenly….it all just came together. Recipe out of nowhere.
1 1/4 cup whole wheat flour
1/4 cup spelt flour
1/2 tbsp. cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 apple, grated
1 zucchini, grated
1/2 cup plain non fat greek yogurt
1/4 cup honey
-Preheat an oven to 350 degrees F and grease an 8×4 or 9×5 loaf pan.
-In a large bowl whisk together the flours, baking soda, baking powder, cinnamon, and salt. Set aside.
-In a separate bowl whisk together the grated apple, grated zucchini, egg, yogurt, and honey.
-Add the wet ingredients to the dry and fold until just combined.
-Spread the batter in the prepared loaf pan and bake until golden brown, 40-45 minutes.
-Yield: 10 slices
Nutritional Information per slice:
0.8 grams of fat
23 grams of carbohydrates
2.8 grams of fiber
3.7 grams of protein