Better Zucchini Bread

I have made healthier versions of both banana and pumpkin bread. They turned out really good and I loved having recipes for baked goods that are made with whole grains and naturally sweetened. I decided to do the same for zucchini bread, which also turned out great.

Better Zucchini Bread

Ingredients:

1/4 cup soy milk
1 tsp apple cider vinegar

2 cups shredded zucchini (1 small zucchini)

1 cup dates
1 1/2 tsp vanilla
1/2 cup maple syrup
1/2 cup coconut oil (room temp)

1 cup whole wheat flour
1 cup oat flour
1 tbsp flax meal
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

1/2 cup raisins

Directions:

Preheat your oven to 400 degrees, and lightly spray a bread pan with cooking spray.

Combine the soy milk and the vinegar in a measuring cup, and set aside to let thicken and sour.

Shred the zucchini and reserve.

Blend the dates, vanilla, maple syrup and coconut oil in a powerful blender or food processor until smooth.

In a mixing bowl, mix the flours, flax meal, baking soda, salt and cinnamon. To these dry ingredients, add all of the wet ingredients, which are the soy milk, date paste and the zucchini. You can also dump in the raisins at the same time. Mix until it is all just combined. You will have a fairly thick dough. Press this dough lightly into the bread pan and bake for 1 hour. The bread is done when golden brown on the top, and a toothpick inserted into the middle comes out clean.

For 12 slices. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 78 g

Amount Per Serving

Calories  249 Calories from Fat  91

% Daily Value*

Total Fat  10.1g 16%

Saturated Fat  8.0g 40%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  207mg 9%

Potassium  245mg 7%

Total Carbohydrates  38.9g 13%

Dietary Fiber  2.8g 11%

Sugars  21.2g

Protein  3.0g

Vitamin A 0% • Vitamin C 3% Calcium 3% • Iron 8%

Nutrition Grade D

* Based on a 2000 calorie diet