Healthiest Zucchini Bread Or Muffins Ever Recipes

HEALTHIER ZUCCHINI BREAD IV

Healthier Zucchini Bread IV image

Kristen is right, her mom's zucchini bread recipe is great! We gave it a healthier spin by reducing the sugar, increasing the nuts, and adding a bit of buckwheat flour. Buckwheat flour is very nutritious: it contains the 8 amino acids, is high in lysine, and is a good source of B vitamins and iron - and it's gluten-free!

Provided by MakeItHealthy

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h55m

Yield 24

Number Of Ingredients 12

Ingredients

3 eggs
1 cup vegetable oil
1 ½ cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup buckwheat flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts, toasted

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour (or gluten-free flour), buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.
Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 25.3 g, Cholesterol 23.3 mg, Fat 13.2 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 165 mg, Sugar 13 g

HEALTHIEST ZUCCHINI BREAD (OR MUFFINS) EVER

Healthiest Zucchini Bread (Or Muffins) Ever image

These are high in fiber, iron, & protein as well as low in sugar & fat... but they still taste great!!!

Provided by Geniale Genie

Categories Quick Breads

Time 1h15m

Yield 2 small loaves, 18 serving(s)

Number Of Ingredients 12

Ingredients

2 cups zucchini, seeded and grated
2 1/2 cups whole wheat flour
1 1/2 teaspoons stevia powder
2 teaspoons baking soda
1 1/2 teaspoons allspice
1 teaspoon cinnamon
8 prunes, pitted & finely chopped (see note below)
1/2 cup walnuts (optional)
1/2 cup raw cocoa nibs (optional)
1/2 cup blackstrap molasses
1/2 cup unsweetened applesauce
2 eggs

Steps:

Preheat oven to 350Â°F.
Line a colander with several layers of paper towels. Place zucchini on top and cover with several more layers of paper towels. Add weight and set aside at least 15 minutes, pressing occasionally to remove water.
In a large bowl, combine flour, stevia, baking soda, spices, prunes, walnuts, and cocoa nibs; add zucchini and toss to coat.
In a separate bowl, beat the molasses with the applesauce and the eggs.
Create a well in the dry ingredients and add wet ingredients; stir until uniformly combined.
Pour into greased loaf pans and bake 50-55 minutes OR into 18 lined muffin tins and bake 25-30 minutes.
NOTE: When chopping prunes, I usually add a spoonful of the dry ingredients and toss to coat. This prevents the date pieces from sticking together. You can also periodically dunk your knife in the flour.

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