We all love it, and I don’t feel guilty eating it or giving it to Landon because it is made from nutritious, healthy ingredients.
I’m not much of a cook (okay, I’m REALLY not much of a cook), but I make the best zucchini bread in town.
I realize I’m giving away the possibility of making millions if I were to mass-produce this deliciousness for the general public, but who has the time to pursue that? Not this mom.
My venture into baking started with a recipe for zucchini bread from allrecipes.com, but it has evolved into so much more.
Now I also add carrots (and recently pecans and chocolate chips, there is no end to the improvements) and bake them in cups instead of in loaf pans.
So I thought I’d share my quick and easy recipe while the muffins are baking.
These muffins are a great alternative to store-bought, less healthy treats. I use mostly organic ingredients, but you don’t have to, obviously. I also use whole wheat flour and substitute half of the oil with unsweetened applesauce.
And I found these great baking cups from IF YOU CARE ® in my local grocery store. They are environmentally friendly because they are made out of unbleached, beige paper, which means no chlorine is dumped into our environment.
I put the muffins into plastic bags and store them in the refrigerator. They will get even juicier and better in the next few days!
This stash will probably last us a week, after I share a few with my neighbors and the large Bleasdale clan.
Healthy Zucchini Bread (well, Healthy Whole Wheat Zucchini and Carrot Muffins)
- Prep Time: 20 minutes
Cook Time: about an hour
Ready In: 1 hour 20 minutes
Yields: about 24 servings
½ cup vegetable oil
½ cup applesauce
2 cups sugar
2 cups grated zucchini
1 cup grated carrots
2 teaspoons real vanilla extract
3 cups of whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
½ teaspoon nutmeg
1 cup of semi-sweet chocolate chips (optional)
1 cup of walnuts or pecans (optional)
1. In a large bowl, beat eggs until frothy. Mix in oil, apple sauce, and sugar. Stir in zucchini, carrots, and vanilla. Combine flour, cinnamon, baking soda and powder, salt, and nutmeg; stir into egg mix. If you want, add some chocolate chips or nuts to the batter, I use half in the mix and keep half for decoration.
2. Preheat oven to 325 degrees F (165 degrees C). Grease and flower two 8 x 4 loaf pans or use large baking cups.
3. Divide into 24 baking cups or pans. Bake for about 50 minutes, and then check with a fork. If some batter sticks to it, they still need some time. If you can still see the zucchini pieces pretty well on the top, they are not ready; you want the tops to be brown and almost uniform.
Ah, my oven is beeping, the muffins are done. Gotta go!
I want to eat one in peace all by myself before my men come home.
Go ahead, make these easy zucchini bread muffins and let me know what you think :)