Tag Archives: zucchini

Bread and Muffins Breakfast

Healthy Whole Wheat Zucchini Bread

There is something about the beginning of fall that makes me dream about warm freshly baked breads. Well, to be honest, I’ve been fantasizing about zucchini bread for a few weeks now, but it has been too hot to even think about turning on my oven.

Healthy Whole Wheat Zucchini Bread Recipe

On Monday morning I saw I had three lonely zucchinis in the fridge just begging me to use them, so I finally sucked it up, turned on my oven, and whipped up some damned delicious zucchini bread.

Healthy Whole Wheat Zucchini Bread Recipe

I won’t lie. This zucchini bread had me workin’ up a sweat! After hand-grating the zucchini (which you do not have to do – I was just too lazy to take out clean the food processor) and stirring all of the ingredients, I was TIRED. It didn’t help that the thermometer in my kitchen registered 93 degrees. Oy!

Healthy Whole Wheat Zucchini Bread Recipe

But was it worth it? HECK YES.

Healthy Whole Wheat Zucchini Bread Recipe

My goal was a healthier zucchini bread that wasn’t loaded with sugar and oil, but it still had to taste great. Nothing I could find online fit the bill, so this recipe is completely my own. I subbed some oil for unsweetened applesauce to lower the fat. I reduced the sugar and added a bit of greek yogurt to help the bread stay moist (many whole wheat bread recipes turn out too dry if you don’t add enough wet ingredients).

Healthy Whole Wheat Zucchini Bread Recipe

I am always tempted to dig right into freshly baked breads the moment they come out of the oven, but you are supposed to let them cool for awhile. This bread smelled soooooo good and since I have about zero self-control, I had to force myself to leave the house while this was cooling for about an hour. Kinda pathetic, huh?

Healthy Whole Wheat Zucchini Bread Recipe

Well friends, it was worth the wait. In my incredibly biased opinion, this whole wheat zucchini bread is A++. Next time I think I am going to make this recipe into muffins as a quick grab-and-go snack! They would also make a great fall breakfast or lunchbox snack for your kids 🙂

 

Whole Wheat Zucchini Bread
 
Prep time
Cook time
Total time
 
Serves: 10-12
Ingredients
  • 2 medium zucchini, ends trimmed
  • 1.5 cups white whole wheat flour (or whole wheat pastry flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 eggs
  • ¾ cup brown sugar, unpacked
  • ⅓ cup unsweetened apple sauce
  • ¼ cup vegetable oil
  • ¼ cup plain yogurt (I used non-fat Greek)
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup golden raisins (optional)
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x5 bread pan with vegetable oil spray.
  2. Shred the zucchini on a large box grater. Place the shredded zucchini in a kitchen towel or a few layers of paper towels. Squeeze all of the excess water out of the zucchini. This step is essential or else the bread will be too moist to cook. Set aside.
  3. In a large bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside. In a medium bowl combine the eggs, brown sugar, apple sauce, oil, yogurt, lemon juice and vanilla. Stir well. Fold the wet ingredients into the dry along with the shredded zucchini and raisins. Be careful not to over-mix.
  4. Pour the batter into the prepared bread pan. Bake for 55-65 minutes or until a toothpick inserted into the middle comes out clean. Remove pan from the oven and allow to cool on a wire rack for 30 minutes. Then use a butter knife to remove the bread from the pan and allow it to continue cooling on the wire rack.
 

Soups

Summer Squash and Zucchini Soup with Parmesan

Soup in the summer? Not exactly something you’re craving in 100+ degree weather, is it?

Well, this soup is different — it takes full advantage of summer vegetables and fresh herbs and most importantly, it tastes DELICIOUS either hot or chilled. I served it hot the first night, but enjoyed cold leftovers straight from the fridge over the next few days and I swear it got better with each day.

 

Summer Squash and Zucchini Soup with Parmesan Recipe

This soup came out of one of those “let’s use everything in the fridge and throw it in a pot” evenings. Honestly, sometimes these types of creations turn out terribly (it turns out Peanut Butter doesn’t go with everything…), but when you have such fresh veggies and flavorful herbs, anything can be tasty.

Summer Squash and Zucchini Soup with Parmesan Recipe

This soup is ready in no time – great if you’re in a hurry.

For a simple dinner or a flavorful appetizer, try this. One piece of advice – I urge you to use fresh herbs (not dried) and a good quality block of parmesan to make this extra special.

Summer Squash and Zucchini Soup with Parmesan Recipe

 

Summer Squash and Zucchini Soup with Parmesan
 
Prep time
Cook time
Total time
 
Ingredients
  • 6 cups fat-free, low-sodium chicken broth
  • 3 cups water
  • 2.5 cups uncooked whole wheat fusilli (I used Trader Joe's brand, most types of whole-wheat pasta should work)
  • 2 cups zucchini, chopped into 1 inch pieces
  • 2 cups yellow squash, chopped into 1 inch pieces
  • 2 Tablespoons fresh parsley, chopped
  • 1 Tablespoon fresh basil, chopped
  • 1 Tablespoon lemon juice
  • 1 teaspoon fresh herbs (I just used thyme because it is what I had, but feel free to use whatever you have. Oregano would be delicious)
  • Salt and pepper to taste
  • Grated Parmigiano-Reggiano for serving
  • ¼ cup basil for serving, sliced
Instructions
  1. Bring the chicken broth and water to a boil in a large pot or Dutch oven. Add the pasta and cook for 5 minutes. Then, add the zucchini, squash, parsley, basil, lemon juice and herbs. Reduce the heat and simmer for 5 minutes until the pasta is done and the squash is tender. Season with salt and pepper if desired. Serve among bowls and sprinkle with Parmigiano-Reggiano and basil.