Enjoy a delicious zucchini bread recipe from our family cookbook – gluten free and low sugar for a healthier option.
Delicious and Healthier Zucchini Bread Recipe
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Deliciously Healthy Zucchini Bread: A guilt-free treat for the whole family
Hey everyone Val here I’m in my kitchen and I thought I’d do a recipe today I’m going to take this recipe out of our family cookbook and this was a recipe that mom made when we were growing up and she still makes it now so I the only thing is I’m going to change the recipe just a little bit because I’m I’m going to be making this for a friend and she.
Is gluten-free so I am want to make this recipe gluten-free so this is zucchini bread and this was my mom’s recipe so let’s get started let me show you what the ingredients are now I am going to double this I’m going to double the batch because I want to take some to her but I’m want to keep some for myself too and zucchini bread freezes really.
Well so I can make many loaves I can freeze some and then I can take it out a little at a time cuz Steve isn’t going to eat it so I will eat it for breakfast or you know for a snack or something I’m going to make it low sugar I’m not going to take the sugar totally out but I’m going to cut the sugar in half because I don’t want all that sugar in my food and.
She also is very weight conscious she not that she’s heavy she she’s not heavy at all but um she eats healthy so I want to make a healthier version for us so I’m going to start out with it’s calls for three eggs I have six here because I’m doubling my my recipe it calls for a cup of cooking oil I’m going to stick with the recipe and put a cup of cooking.
Oil in it actually I have two cups here because I’m doubling the recipe and I’m using um I’m using a Crisco a vegetable oil because that’s what I have so that’s what I’m using and then it’s calling for 1 and A2 half cups of sugar now if I doubled this it would be three but I’m going to just.
Leave it at 1 and a half because I’m cutting my sugar in half it’s calling for two cups of zucchini that’s grated up so I’ve got four cups here and I had the zucchini in my freezer because I had it out of my garden and I froze a whole bunch of zucchini and I’m really trying to get rid of some of the zucchini we both like zucchini bread so I’m I’m.
Going to that’s a way to get that out of my freezer I’ve got four cups here I have it’s calling for two teaspoons of vanilla I have four teaspoons of vanilla it’s calling for 2 cups of sugar I’m using 2 cups of uh gluten-free sugar this is four cups here it’s equal proportion the flour I got I said flour right I didn’t say.
Sugar well the flour I got is gluten-free and it’s calling for 2 cups this is 2 cups of gluten-free equals 2 cups of regular flour so I have 4 cups here because I’m doubling the batch now it’s calling for 1/4 teaspoon of baking powder I have my half a teaspoon of baking powder I have all my.
Spices here or my uh baking soda and stuff it calls for two teaspoons of baking soda I have four calls for a teaspoon of salt I have two and then and it calls for three teaspoons of cinnamon and I have six teaspoons of cinnamon cinnamon is good for you so that’s all of my dry.
Ingredients and it you can add nuts if you want to I’m not sure if she eats nuts or not so I’m not going to put nuts in this today so it says to let me I’m going to push you down put you down here and I’m going to go over the ingredients as I’m putting them in again because I want to make sure you got everything if you want to make this.
Three eggs I’m just going to say for the single batch is three eggs here and it’s saying to beat the eggs I’m going to get a whisk all right I’m going to just beat my eggs up here all right and then it says to stir in.
The cooking oil so it’s calling for one cup of cooking oil we’re going to stir that in and the sugar and we’re it’s calling for the 1 and 1/2 cups of sugar now you could do this with your stand mixer if you want to I think it’s just as easy to do it with a.
Spoon I’m going to stir that up real good get everything Incorporated well all right and then it’s saying to add in the grated zucchini and again it’s was calling for the two cups of zucchini there’s a seed I’m going to take the seed out I don’t really want the seed in.
There couple of seeds got by me I tried to get them out some of this zucchini squash was a little bit big so I tried to get all the seeds out of it before I measured it one or two seeds in there is not going to be all too bad but I don’t want it full of seeds all right that looks.
Good now it’s saying to add the vanilla and then add the dry ingredients so I’m going to go ahead and put my cinnamon and everything in there and then incorporate that slowly into my mixture I can smell the.
Cinnamon looking forward to eating the bread I had some zucchini bread and some coconut bread in my freezer but have used it all up so I thought it was a perfect time to make another batch and I’ll run some over to my friend for Valentine’s Day well it’ll be a.
Early Valentine’s I’m going to take it tomorrow all right I’m getting a workout make sure all that flour is mixed in there good you don’t want lumps of flour that’s for sure all right that’s how your batter should look right there make sure.
You mix it around good so there’s no flour in there all right that looks good let me get the pans I’m going to use and we’ll get this in a pan we’re going to be cooking it in the oven if you’re doing loaf pans bread pans you’re going to be doing 350° for 1 hour I’m going to make mini.
Loaves so it’s not going to take quite as long for this to cook a lot of times I’ll do the mini loaves cuz I’m the only one eating it in the house so I’ll take the mini loaves I’ll individually put them in little snack bags I’ll put them in the freezer and then if I want one I’ll just pull one out leave it sit overnight and I’ll.
Eat it for breakfast the next day or I’ll cut it into two cut it in half eat half of it for breakfast maybe half of it at lunchtime or for a snack or something that way I don’t have a whole loaf of bread uh zucchini bread sitting out and feel pressured to eat eat that when I may not want all of that in you know a week so this is it makes it.
Easier for me CU it does freeze really really well let me get my pans I’m going to be right back we’ll put this in pans and we’ll pop it in the oven we’ll see how it turns out I’m going to be using the mini loaf pans and these are just small pans they all connected together and then I have some cupcake tins this is.
What I’m going to be using for my banana bread today so I fill these if I’m doing the small muffin tins or these small uh bread tins I fill it about half full and that’s plenty and then I’m going to do some of the cupcake tins and I’ll fill those oh that’s a.
Little more than half full but I’ll fill them about half full also that’ll make a a good one siiz serving if somebody wants like a cupcake size or something but I’m going to go ahead and fill these and then we’ll pop them in the oven we have a dozen plus four 16 we have 16 muffins and then we have the.
Eight mini loaves so I’m going to pop these in the oven cooking time for the large loaves are an hour I’m going to time these about 20 minutes and then check them with a toothpick I’d use a toothpick method to check them see how they’re coming along and see if I need to add more.
Time so my oven is ready to throw these full ones on the middle shelf and then I’ll go ahead and put those four on the bottom shelf and then I’m going to time it I’m going to do 20 minutes and while they’re cooking I’m going to be in the kitchen anyway I’ve.
Got dishes to do so I’m going to do my dishes empty my dishwasher and clean up this kitchen we’ll come back and check and see how our muffins our uh zucchini bread is doing it’s been 20 minutes shall we check and see how they’re doing I have a toothpick oh they’re looking pretty good they’re not done I can tell by.
Looking at them they’re not done I’m going to leave them about uh three more minutes they really just need to get uh the tops done on them the insides are pretty done so I’m going to set them for another let’s say 3 minutes and we’ll see what they’re looking like I just need the top to.
Brown just a little bit more it was between 25 and 30 minutes for them the cook this one took a couple of minutes longer just to get browned up nicely on the top but they look good they smell good I’m going to let them cool for a few minutes then I’m going to come and cut one of them open and see what they look like on the inside and.
Give them a taste now they are glutenfree and they’re half the sugar of the regular recipe what it called for I am going to insert a picture of the recipe here if if you want to stop the video and copy the recipe down you’re welcome to do that and give it a try you can.
Either do it the original version you can change it to gluten-free you can go low sugar on it if you want to substitute some of the oil for applesauce or something to make it healthier you can do that also but this is what I came up with today this is how it looks.
Looks nice let me cut it right that’s how it’s looking nice and moist not dried out at all I’m going try piece the flour makes no difference I’m not taking tasting any difference in the.
Flour can I tell it’s low sugar it’s not extremely sweet but it’s not like it’s missing anything it doesn’t scream like oh my gosh you forgot the sugar I think it’s perfect I can taste that cinnamon in there I’m liking it I’m going save part of that for.
Tomorrow morning but I think it has good flavor I hope Amy likes it so that’s my recipe feel free to try it in any of the versions you want to try it in full sugar full flour or glutenfree with low sugar or however you want to try it it turned.
Out good so thank y’all for watching give the video a thumbs up up subscribe if you’re not subscribed and you want to and remember it’s all about the adventure I will catch you on tomorrow’s video bye now
