When it comes to your wellness journey, it’s wise to reserve store-bought sweet breads and muffins as an occasional indulgence. While they may be tasty, they often come packed with unwanted calories, unhealthy fats, excessive sugar, sodium, and refined carbohydrates.
This recipe, as well as others you can make at home with high-quality ingredients, is a healthier take on what you’d get at the bakery or corner store. I’ve made some key ingredient substitutions, swapping out white flour for whole wheat flour, butter for heart-healthy olive oil, and refined sugar for pure maple syrup.
Note: The optimal yield for this recipe is two mini-loaves. If you want to make a single loaf in an 8 x 4-inch pan, you will need to increase the cook time and watch the loaf carefully.
Preparation Time: 1 hour
Makes 2 6×3-inch loaves
Ingredients
Regular or vegan butter and flour for dusting bread pans
2 large eggs
½ cup organic maple syrup
1 cup zucchini, grated on a box grater using the largest holes
1/3 cup buttermilk (or another plant-based milk)
¼ cup extra virgin olive oil
1 tablespoon vanilla extract
1 3/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
½ teaspoon ground cinnamon
Preparation
Preheat the oven to 325°F. Grease 2 small bread pans (or 1 large) thoroughly, making sure to cover all of the surface area so the bread doesn’t stick to the pan. Lightly dust with whole wheat flour and set aside.
Crack the eggs into a large bowl. Using an electric mixer on a low setting or a wooden spoon, mix the eggs until combined and smooth. Add the maple syrup and mix to combine. Add the zucchini, buttermilk, oil, and vanilla and mix until those ingredients are combined as well.
In a separate bowl, combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon. Then, using a strainer or sifter, sift the dry ingredient over the wet ingredients. Using a wooden spoon, mix all ingredients until just blended (don’t overmix).
Transfer the batter to the prepared bread pan(s) and then to the oven. Bake until the bread is puffy, golden on top, and moist on the inside, about 45 minutes for mini loaves and 60 minutes, for a large loaf. (Check both at the 40-minute mark by sticking a toothpick or sharp knife into the center of the loaf; when ready the utensil should come out moist but clean, without batter on it.) Take the bread out of the oven and let cool a little before slicing. Serve warm.
