Even Healthier Mom's Zucchini Bread (No Nuts)

Mom's original recipe is great, but I wanted something I could a) feel a bit better about feeding my 2-year-old, and b) feel better about eating half a loaf of every day. This is my spin. The best thing about it: take out the zucchini and add something you like instead.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 173 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup unsweetened applesauce
• 3 eggs
• 1 tablespoon ground cinnamon
• 3 cups whole wheat flour
• 2 cups dark brown sugar
• 1 teaspoon kosher salt
• 2 cups shredded zucchini
• 1 tablespoon pure vanilla extract
• ¼ cup wheat bran (such as Bob's Red Mill®)

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

Step 2

Mix flour, wheat bran, cinnamon, baking powder, baking soda, and salt together in the bowl of a stand mixer using the whisk attachment. Beat brown sugar, applesauce, eggs, and vanilla extract together in a separate bowl; fold in zucchini. Pour zucchini mixture into flour mixture and mix well; pour into prepared loaf pans.

Step 3

Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 50 minutes. Cool bread in pans on a wire rack for 20 minutes; remove bread from pans and completely cool.