Madeover & Healthified Zucchini Bread

Healthified Zucchini Bread

Do you feel like you have zucchini coming out of your ears?  Well then; it’s time to start making zucchini bread!

Healthified Zucchini Bread

My dear friend Jolie makes an amazing zucchini bread!  On our food journey to better nutrition, I asked her if we could try to healthify it.  It is sooo fun to try to make things healthier without compromising the integrity of the taste. Healthified Zucchini Bread

The original zucchini bread recipe uses all-purpose flour, vegetable oil, and lots of sugar.

Healthified Zucchini Bread

We changed the zucchini bread recipe to use whole wheat flour, oatmeal, coconut oil, and honey.

Healthified Zucchini Bread

Madeover & Healthified Zucchini Bread

Servings 2 loaves
Author Sonja

Ingredients

  • 2 1/2 cups whole wheat flour
  • 1/3 cup oats
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 tsp ground cinnamon
  • 3 eggs
  • 1 cup coconut oil slightly melted
  • 1 1/2 cups honey
  • 3 tsp vanilla extract
  • 2 cups grated zucchini optional substitute PART of the zucchini for spinach-they are both green, right?
  • 1 cup chopped walnuts
  • optional 3 T TriMix (1 T wheat germ, 1 T wheat bran, 1 T oat bran)
  • optional 1 T ground flax seed

Instructions

  1. Combine all ingredients.
  2. Pour into two loaf pans.
  3. Bake both pans at 350 degrees for 50 minutes-1 hour, or until the loaves are golden brown and a toothpick comes out of the middle of each loaf cleanly.
  4. Cool, slice, and enjoy!

The Verdict:

This is how we make zucchini bread now.  I loved it, my kids loved it, and so did Jolie and her kids.  I didn’t think it compromised taste or flavor at all.

Have you tried Double Chocolate Yogurt Zucchini Bread?

Double Chocolate Zucchini Bread

 

Go here for more zucchini recipe ideas.

Zucchini Recipe Round Up
Do you need other healthier snack ideas?
GO HERE FOR THE COMPLETE LIST OF RECIPES.
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By Sonja

Sonja is a lover of the Lord, family, and friends. She digs DIY (especially re-purposing), fancies fitness, foods (whole), & fellowship. She is a thrifty thinker and jives with jazz. “Moreover, it is required of stewards that they be found faithful” (1 Corinthians 4:2 ESV). Thanks for visiting!

15 comments

  1. Oh my – that does sound perfect and mighty tasty! Pinning! Thanks ever so much for sharing at our Weekend Potluck party! Hope you enjoy a wonderful weekend.

  2. I really like your recipes. They are simple & yet very delicious. You have mentioned vegan options in some recipes. Is there a substitute for the egg in this zucchini bread recipe? Would really like to try it.

    1. Hi Lata, When I bake egg-free I use 1 T of chia seeds stirred with 3 T water for each egg. If you mix the two ingredients together and let them sit alone for a few minutes, they gel together creating an egg-like consistency. Add to recipe as you would a regular egg. Now your bread probably won’t be as high as it would be using a real egg, but if you have to go egg-free, I have loved using this method. You could also use ground flax seed instead of chia, but it doesn’t gel as well as the chia seed. Hope this helps!

  3. I LOVE your thinking! Sounds delicious and I will be making it soon. YUMMMM! Thanks for sharing your creativity. And for linking up at Weekend Potluck! Please come back again soon.

  4. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday. Come Back Soon! Miz Helen

  5. I just bought some fresh zucchini at the farmer’s market. I am trying this great recipe makeover asap! Printing now!!….

  6. Looks absolutely delicious! We’re so glad that you linked up to our “Strut Your Stuff Saturday.” We hope you’ll be back soon. -The Sisters

  7. I am making the zucchini bread now.. I used half the oil and added applesauce instead and used 3/4 Cup Honey instead of 1 and 1/2 C. I tasted the batter and it was sweet . I added a bit of walnuts too. I am making it in a bundt pan. That is how I make all my breads..

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