Healthy Zucchini Bread

Guess what everyone…  I am pregnant!  We are expecting our first baby in 2017:)  We are so excited! Being pregnant has it’s challenges and its cravings.  This Zucchini Bread recipe was born because it hits the spot to satisfy my prego cravings.  Not too mention we also have about a billion zucchinis in our garden right now.  It’s a win-win if I say so myself! This zucchini bread recipe is also a healthier version of your average zucchini bread.  It utilizes applesauce and orange zest to heighten the flavor and texture without the added sugar. It is soooo good!  So on Friday, August 26th, I will be sharing this recipe in muffin form on Good Things Utah (Channel 4 for all you Utahans).  And to let you in on a secret…  We found out the gender of our baby!  We have told all our family and friends to tune in because my outfit will reveal if we are welcoming a little boy or girl into our family!  We cannot be more thrilled for this sweet baby to come!   So tune in to catch my pink or blue!

Update:  Here is the film clip where I shared this tasty bread recipe as well as revealed the gender of our baby girl.  So sit back make a Strawberry Pineapple Julius and check out our gender reveal!

Zucchini Bread

Makes 1 loaf or ~15 muffins

1 1/4 cup flour
1 tsp cinnamon
 1/8 tsp nutmeg
1/8 tsp ground cloves
3/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/4 cup applesauce
1 tsp vanilla
1 tsp orange juice
Zest from 1/2 orange
1/4 cup sour cream
1 1/4 cup shredded zucchini (drained)
Preheat oven to 350 degrees. Combine flour, spices, baking soda, and salt. In separate bowl mix white sugar, brown sugar, egg, applesauce, vanilla, orange juice and zest together. Stir in sour cream. Fold in drained zucchini. Add in dry ingredients. Pour batter in lined loaf pan of lined muffin tin.  For a loaf bake for 65-75 minutes. For muffins bake 25-28 minutes.

2 Comments

  1. Lindsey September 19, 2016
    • Kaitlin Jones July 11, 2017

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