Healthy Zucchini Bread

Zucchini Bread

This recipe is from our cousin, Jen, and is very adaptable.  I used half whole wheat pastry flour and half all-purpose flour to make it a little healthier; however, feel free to play around with the amounts of each.  The original recipe called for 1 cup of canola oil and my cousin subbed out the entire cup with a mashed banana.  I decided to try a 1/4 cup of canola oil and a mashed banana.  If the mashed banana is not your thing, no worries, just use all oil.  If you decide to omit the oil and use a banana, I would recommend using 3 cups of grated zucchini.  Depending on your mood you can add cranberries, nuts, or both as I noted in the ingredients.

Yields: two 8 x 4 inch loaf pans

Ingredients

• 1.5 cups all-purpose flour
• 1.5 cups whole wheat flour or whole wheat pastry flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1/4 cup canola or vegetable oil
• 1 banana, mashed OR 3/4 cup canola/vegetable oil
• 2 cups white sugar
• 3 teaspoons vanilla extract
• 2-3 cups grated zucchini
• 1 cup chopped walnuts/pecans (optional)
• 1 cup cranberries (optional)

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
2. Sift flours, salt, baking powder, baking soda, and cinnamon together in a small bowl.
3. Beat eggs, oil, banana, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and mix well.
4. Stir in zucchini and optional nuts/cranberries until well combined. Pour batter into prepared pans.
5. Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.