We'll name this skinny version of Zucchini Bread after my Zucchini Bikini Soup. After all, it is much lighter than the zucchini bread I was told about. This is my first zucchini bread ever, as in the first I have ever tried, and therefore tried to make. (Okay, this one pictured is the second one, because round one of recipe testing was a major fail.) It's surprisingly delicious, moist (and almost fat free) and packed with healthy stuff. I also decided to add a fall twist with the pumpkin. You zucchini bread connoisseurs can try this out and let me know how I did.
Ready in: 45 minutes
1 3/4 cups whole wheat flour
1/2 tablespoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1 cup pumpkin puree
1 teaspoon vanilla
1/2 cup plus 1 tablespoon raw brown sugar, divided
1 1/2 cups grated zucchini
1/3 cup raisins
1/2 cup chopped walnuts
cooking spray for baking
1. Preheat the oven to 350 degrees. In a large bowl, whisk or sift together the flour, cinnamon, baking powder, and salt. Set aside.
2. In a separate bowl, whisk together the eggs, pumpkin puree, vanilla, 1/2 cup brown sugar and zucchini, until mixed well.
3. Add the dry ingredients to the bowl and mix until just combined. Stir in the raisins and nuts.
4. Spray a jumbo muffin tin (fits 6) with cooking spray and distribute the batter evenly among the tins. Bake for 25 minutes, or until a pick inserted into the muffin comes out clean.*
*You can also make this recipe in smaller muffin tins (12), bundt or loaf pan. Adjust baking time accordingly: 15 minutes for smaller muffins, and 30-45 for bundt or loaf pan, always until a pick inserted into the bread comes out clean.