This healthy zucchini bread recipe takes us right from summer to the Fall baking season, as smell of cinnamon and nutmeg take over. Pies go bye bye (for a while) and the oven gets ready for cake and those good smells wafting through the house.
Quick breads are always tricky for me, because they can get a bit dense. It took me a while to find this amazing banana nut bread recipe and a few tries to get this healthier version of zucchini bread where I wanted it.
In my last post, I talked about taking kitchen risks and being willing to fail. Let me tell you, I failed the first few times I attempted to develop this, and I’m a good baker. The problem I faced was getting it sweet enough to taste like that sweet, moist zucchini bread you can get at the Farmer’s market. I’m convinced those quick breads have way more sugar than I want to know about.
I ended up using spelt flour, which I believe bakes up beautifully, adding carrots in for sweetness, adding much more zucchini than most recipes and limiting the pure cane sugar. While there are lots of sweetening alternatives out there, I haven’t found one I’m in love with. I think the better solution is training the taste buds to desire a less sweet taste, more like the European cakes. I’m not into splenda or those types of alternatives, and agave is no better than regular sugar. I did add in some honey, which I’ll always be a fan of.
So tell me, are you looking for healthy ways to bake? If you have any suggestions, I would love to hear them.
- 2¼ spelt flour
- 2 teaspoons cinnamon
- ¼ teaspoon freshly ground nutmeg
- 1 teaspoon tumeric
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup pure cane sugar
- 3 eggs
- ⅔ cups olive oil
- 2 tablespoons honey
- 1 teaspoon real vanilla
- ½ cup chopped walnuts
- 2 zucchini (between 12-16 ounces), grated
- 2 small carrots, grated
- Mix dry ingredients together well with a whisk. Flour, baking soda, baking powder, salt, and spices.
- Beat eggs.
- Add sugar to eggs.
- Add oil to sugar egg mixture.
- Add vanilla to same mixture.
- Mix dry and wet ingredients together, gently.
- Add in zucchini and carrots.
- Chop and toast walnuts either in oven for 3 minutes or on top of stove.
- Mix in walnuts. As an option, mix walnuts with a little brown sugar and add to the top of the bread before baking.
- Grease the baking pan and sprinkle sugar or flour. Another option is to put parchment paper on bottom of the dish.
- Bake at 350 for 45 -55 minutes, or until a toothpick comes out clean.