Somehow we came home from the Farmers’ Market with five zucchini and only spent four dollars on them. This was after we got a free zucchini from the best student organization on campus. Sometimes eating with the seasons means that we have to be creative when we eat six zucchini in four days.
We made everything from stuffed zucchinis to stir fry to summer squash pizza.With all of the excess zucchini, it was pretty much inevitable that we would make zucchini bread.
I searched and searched for a recipe that I found to be at least somewhat healthy without totally ruining the tastiness of the bread. All of the recipes labeled “healthy” weren’t all that healthy. Just because it has zucchini in it doesn’t mean that you can add buttermilk, loads of sugar, and butter and call it healthy.
After a bit of frustration, Jasmine and I decided to make our own at least somewhat healthy zucchini bread. Yes, there is still a bit of maple syrup and chocolate chips, but we made up for this with flax, walnuts, and no unhealthy oils.
Mostly Healthy Zucchini Bread
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup applesauce
1/4 cup ground flax
1/4 cup cocoa powder
1/4 cup maple syrup
2 tsp vanilla extract
1/2 cup brown rice flour*
1 cup whole wheat flour
1/4 cup walnuts
undisclosed amount of vegan chocolate chips
3/4 cup unsweetened almond milk
*We ran out of whole wheat flour, so you could use all whole wheat flour, or really whatever flour you want!
We processed the zucchini in our food processor and just mixed all of the ingredients into one big bowl.
This gave us enough batter for one large loaf and two mini loaves.We baked the bread at 350 degrees. The mini loaves stayed in for 40 minutes each and the larger loaf stayed in for 50 minutes.This bread was warm, chocolatey, delicious, and best of all, mostly healthy.