You don’t have to compromise you health for this zucchini bread I promise. It’s filled with healthy ingredients yet it tastes sinfully delicious. This recipe was an experiment for me because believe it or not I could not find a zucchini bread recipe out there that I liked. I searched everywhere to find it and finally decided to see what happens if I make it my way. I think it turned out well, but the recipe could be improved with the addition of walnuts. I didn’t add any because I was worried it had too much going on already. After much consideration and couple of slices of zucchini bread I realized that a really good zucchini bread like a really good carrot cake has a lot of different flavors working together and that’s what makes it so good. It’s like a flavor bomb. So don’t be afraid to add walnuts like me.

What makes this recipe different from all the other ones is that I added the combination of flax and chia seeds to the batter. The seeds give the zucchini bread an interesting texture, so with each bite the seeds pop in your mouth. The other thing that makes this recipe stand above the rest is the addition of homemade apple sauce. I added molasses and agave nectar to my apple sauce to give it that extra kick and I didn’t want to add any more sugar to this recipe.

It makes all the difference and why this is one super healthy zucchini bread. Enjoy for breakfast to get a healthy start to your day!!

Healthy Zucchini Bread:

To make the apple sauce, combine 2 medium grated golden delicious apples, 1 tbsp. agave nectar, 2 tbsp. dark molasses in a small saucepan. When it starts to bubble cook for 5 minutes on medium heat. Set aside to cool.

Sift 1 cup whole wheat flour, 1 cup all-purpose flour, 1 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. salt, 1 tsp. cinnamon, and 1/2 tsp. freshly grated nutmeg in a medium bowl. Whisk in 2 tbsp. flax seeds, and 2 tbsp. chia seeds and set aside. In a large bowl combine 1 cup granulated sugar, 1/4 cup canola oil, cooled apple mixture (this should amount to about 1 cup), 1 tsp. pure vanilla extract, 2 eggs, 1 tsp. grated fresh ginger, 2 to 2 1/2 cups grated zucchini. Combine the dry ingredients into the wet and mix just until the flour disappears.

Preheat oven to 350 F. Butter two loaf pans and line with parchment paper. Divide batter among the two loaf pans and bake  for 30-35 minutes. Cool and slice.