Mmm the smell of freshly baked, sweet bread in my apartment makes me feel so cozy right now. The amazing thing about zucchini bread is that I can have it for breakfast or dessert and that II get to call it healthy because it has a vegetable in it. But that’s not the only reason this bread is healthy. I actually made this zucchini bread with applesauce instead of oil! Yup, I’ve become one of those people who substitutes healthier ingredients for the traditional stuff.
Like when I made sweet potato salad instead of regular potato salad. And, I keep talking about olive oil mayo instead of real mayo. What’s going on with me these days? Oh that’s right, I’m going to Mexico in 32 days. Eeek! 😀
By the way, what genius invented sneaking vegetables into dessert? I bet it was the same sneaky mom who made a cake out of one particular orange vegetable to try to feed her kids veggies. You clever lady.
But don’t worry, I won’t go completely nuts on you with the healthy stuff (or as I’ve been calling it these days: The Mexico Diet). This bread still has a nice handful of chocolate chips in it and all of the cinnamon-y, sweet flavor that should be in a dessert bread. It’s sort of similar to what I did with my pumpkin oatmeal muffins. Breakfast, dessert, and healthy all in one!
One last note: when I researched recipes for zucchini bread, I could only find recipes that made 2+ loaves. I live alone, and don’t need the temptation of yet another loaf of sweet goodness sitting on my counter. Therefore, I present to you: the one loaf recipe for zucchini bread. Because we all know the key to fitting into a bathing suit in Mexico is portion control. 🙂
- ¾ cup low-fat milk
- 2 large eggs
- ¾ cup sugar
- ⅓ cup applesauce OR ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 small)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup chocolate chips
- Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
- Whisk milk, eggs, sugar, applesauce (OR oil) and vanilla in a medium bowl. Stir in zucchini.
- Combine dry ingredients in a large bowl.
- Add the wet ingredients and chocolate chips to the dry ingredients; stir until just combined. Transfer the batter to the prepared pan.
- Bake until golden brown and a wooden skewer inserted in the center comes out clean, 50 minutes to 1 hour.
- Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing.
- I like to toast slices of bread in the toaster the next day to get a nice golden brown crust on each side!