So I redid my Zucchini Bread recipe this weekend to something a little more healthy. I waited to post it because it had to pass the husband test first! It did taste slightly different but mot by much. The biggest change was in the texture. The healthier version was much more soft and smooth than the regular recipe. If you try them both let me know which one you like better!
What you need:
- 1/2 c. sugar
- 3/4 c. More Fiber
- 1 c. oil(I used mild olive oil)
- 3 egg whites
- 3 c. zucchini shredded
- 1 1/2 c. white flour
- 1 1/2 c. wheat flour
- 1 t. cinnamon or less
- 1 t. salt
- 1 t. baking powder
- 1 t. baking soda
Mixing Bowl
Measuring cups and spoons
2 Bread pans
Mix all ingredients together until lumps are gone but don't overmix. Bake at 325F for one hour or until a toothpick inserted comes out clean.
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The image looks wonderful. My zucchini is just about ready to start harvesting so I'm sure I'll be trying my hand at this soon. Thanks so much for linking up to Simple Lives Thursday.
I just found this blog hop on A Little Bit of Spain. This zucchini bread looks really good. Yum!
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