Even Healthier Mom's Zucchini Bread (No Nuts) recipe

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Ingredients

3 cups whole wheat flour
¼ cup wheat bran (such as Bob's Red Mill®)
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups dark brown sugar
1 cup unsweetened applesauce
3 eggs
1 tablespoon pure vanilla extract
2 cups shredded zucchini

Nutrition Info

172.9 calories
carbohydrate: 37.5 g
cholesterol: 34.9 mg
fat: 1.4 g
fiber: 3.7 g
protein: 4.6 g
saturatedFat: 0.4 g
servingSize: -
sodium: 250.3 mg
sugar: 19.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

  2. Mix flour, wheat bran, cinnamon, baking powder, baking soda, and salt together in the bowl of a stand mixer using the whisk attachment. Beat brown sugar, applesauce, eggs, and vanilla extract together in a separate bowl, fold in zucchini. Pour zucchini mixture into flour mixture and mix well, pour into prepared loaf pans.

  3. Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 50 minutes. Cool bread in pans on a wire rack for 20 minutes, remove bread from pans and completely cool.

Recipe Yield

2 loaves

Recipe Note

Mom's original recipe is great, but I wanted something I could a) feel a bit better about feeding my 2-year-old, and b) feel better about eating half a loaf of every day. This is my spin. The best thing about it: take out the zucchini and add something you like instead.

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