We’re back! For real, this time. We took a little vacation to the beach and then a vacation from the blog because believe it or not, when there are four children under 3 years old, no matter what you’re doing, things are chaotic and the idea of a short hiatus was appealing. But alas, have no fear, the Kids in the Sink are here! Alright, enough rhyming.
Fresh veggies are just starting to come out of the garden and we’re so excited about it. I’ve been nervous about the FIVE zucchini plants that sprung up so quickly and with such zeal because I’ve heard stories of millions of zucchini coming in and having nothing to do with them. When we got back from vacation, there was a giant zucchini waiting for me. What’s the first thing I think about making? Well, zucchini bread, of course! Lots of loaves of zucchini bread have been made in this kitchen and hopefully (if the fungus from all this rain doesn’t win the battle against my plants) many more will be made. This recipe is different, though.
Typical zucchini bread is made with at least 3 cups of white sugar. That is a LOT of sugar and that kind of zucchini bread does have it’s place but I wanted to make something at least a little healthier. Enter: sucanat. What in the world is that?! It’s basically evaporated cane juice granules that replace sugar. It’s still a sweetener but it’s not nearly as processed as white sugar, which in my head makes it’s more natural and not as bad for you. We get our sucanat here but health food stores near you may have it as well. If you absolutely can’t find it, you can sub brown sugar for it.
The whole wheat flour and sucanat make for a less sweet, perfect for breakfast quick bread that will please even your pickiest of eaters. How do we know? Heather’s husband, David, downed about half a loaf before we told him it was healthy and so did our kiddos. It was a hit here!
Whole Wheat Zucchini Bread
2 cups whole white wheat flour
1 cup white flour
3 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 stick softened butter
1 cup sucanat
1/2 cup applesauce
2 1/2 cups packed grated zucchini (my giant zucchini plus one more regular sized one)
2 tsp vanilla
- Preheat oven to 350° and grease two loaf pans.
- Whisk together dry (the first 7) ingredients in a medium bowl and set aside.
- Cream butter and sucanat together until light and fluffy, about 2-3 minutes.
- Add applesauce, eggs, zucchini and vanilla to creamed mixture and mix until combined.
- In three batches, add the dry ingredients to the wet mixture until just combined.
- Divide evenly between greased loaf pans and bake for 45-50 minutes until a skewer comes out clean.
Source: slightly adapted from Food in Jars