A tender, delightful naturally sweetened zucchini bread with no added refined sugar! Greek yogurt steps in to take place of much of the oil, leaving you with a honey infused, heart healthy, high fiber bread with a lovely scent, crumb and texture. Stir in some craisins, walnuts and white or dark chocolate for extra flavor.
adapted from Cookie & Kate
Zucchini bread is a must-make every year in my family when the gargantuan zucchini start to take over the garden. Usually I focus on my first love: chocolate zucchini bread, or I turn to my second sweet love: peanut butter. This year, I was wondering if I could achieve the same level of deliciousness without all the refined sugar? Honey seemed the natural choice, but you can’t just switch out sugar for honey … there’s a liquidity factor involved here. Sugar is dry. Honey … is, um, for lack of a better word: wet.
I went searching for a honey-sweetened zucchini bread that would also satisfy my requirements for fiber. I finally settled on this one from Cookie & Kate as my starting point. And then I started mixing and modifying … and what I came out with at the end hardly resembled the recipe I started with at the beginning. (Yes, I was a little worried I’d gone too far, and yes, I may have uttered a little prayer as I tucked it into the oven.)
The stars were on MY side that night … the bread rose beautifully and when I cut into it, I cherished the light delicate honey scent with the oats and nuts. I’d used dark chocolate chunks, though, and, while dark chocolate usually fuels my happy zone, in this particular setting, I wanted the honey to shine. I think white chocolate would work better, or maybe even no chocolate at all? I think absence of strong-flavored dark chocolate would really help you fully experience the subtle scent of honey here.
I think I might make a loaf of this for my mother for her birthday, using white chocolate in place of the dark. She’s not a chocolate lover and I think she’d really like this bread. Shhhh! don’t tell her …
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Honey Oat Zucchini Bread
Description
Tender, moist zucchini bread sweetened naturally with honey with the great taste and heart healthy boost from oats.
Ingredients
Wet ingredients:
- 1 3/4 cups shredded zucchini (about 11 – 12 oz.)
- 2 eggs
- 1/3 cup avocado oil (or other neutral tasting, heart healthy oil)
- 1/3 cup honey
- 1/3 cup plain Greek yogurt
Dry ingredients:
- 1 cup whole wheat flour (for gluten free, substitute brown rice flour or a GF blend)
- 1 1/4 cups oat bran or old fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- Pinch of cloves
- 1/2 teaspoon salt
- 1/2 teaspoon stevia powder or 2 Tablespoons more honey
Mix-ins: 1/2 cup craisins (or raisins), 1/2 cup toasted walnuts, 2 oz. white or dark chocolate chips (or chopped chocolate)
Instructions
- Preheat the oven to 350 F. Spray a 9×5 inch loaf pan with cooking spray or line with parchment paper.
- In a large mixing bowl, stir together the wet ingredients until fully blended, then add the dry ingredients and stir just until mixed well. Fold in the mix-ins.
- Pour the batter into the prepared pan and bake for about 60 minutes or until a long wooden pick (or knife) inserted in the center comes out clean. Let cool at least 10 minutes before removing from the pan and slicing.
Notes
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