Zucchini Bread

This recipe is something I have to refrain from making every single week. I just absolutely love it. Most of the time when baking something, I will take a fairly generic recipe and try to adapt it into something I find a little more light and clean. While this trait of mine often grants an eye roll from my family as they question “Does this have applesauce in it?” before trying anything, it worked out quite well with this recipe!

If I remember correctly, I reduced the sugar quantity to 1/3 cup, used unsweetened almond milk, and may have found a way to omit or reduce the butter; those are my go-to’s. While I know these changes will make a recipe completely different than it’s original form, that’s kind of my intention! I find it so fun to see how my “healthier” adaptations can create something new or different, that I’ve most likely never had before! And yes, sometimes it turns out terrible… but that’s okay, I will probably still eat it.

Tips on How to Make This Zucchini Bread

Mixing Bowl: I like to make everything using as few bowls as possible. Therefore, for this recipe I recommend combining all of the wet ingredients (except for the milk) in a large bowl, mixing it well, then adding in all of the wet ingredients (as shown in the pictures above).

Milk: I like to add the milk in after all other ingredients (wet and dry) are in the bowl and semi-combined. I like to do this because it helps m gauge how much milk I actually need to add in and prevent using too much or too little. For this recipe, I have found that 1 cup of milk is perfect!

Zucchini: When grating a zucchini and using it for a recipe, it is normal to be instructed to squeeze out the excess moisture/liquid. I do this using 2-3 paper towels but I have seen other use more official cloths or towels. Either way works fine to me! You do not have to completely squeeze out every last drop of liquid, I just recommend that the majority of it be removed.

Maple Syrup: Often times I believe that replacing the maple syrup with another form of sugar such as granulate, coconut, or brown sugar is totally fine with a recipe, however I do not recommend it for this recipe. The maple syrup created a very special sweetness that simply cannot be missed!

Dry Ingredients: As I previously stated, I like to add the dry ingredients directly into the same bowl as the already combined wet ingredients.

Frozen Fruit: I absolutely love frozen sweet cherries. That is what I use most often with this recipe. I like to pour the frozen berries into a one cup measuring cup, then cut up each cherry into 1/2-1/4 pieces (a bit of both).

• Other fruits would work well too! I have used blueberries and it also turned out great. I have never used raspberries, strawberries, or blackberries, but I believe any of those would be great as well. You could even go as far as trying peaches or apples, I might experiment with that idea soon!
• I have never tried to use fresh fruit, but I don’t see any reason why it would not work just as well.

Serving: I typically get 9 servings out of this, but it could easily be cut into 12!