Categories
dessert Sides and Snacks

CK’s Brown Sugar Dusted Zucchini Bread

I know banana bread has been the quarantine trend, but summer is zucchini season so time for a new loaf!

Why CK’s? Well, my friend, this bread is Carmel Kama’aina style… as in say goodbye to butter and say hello to healthy oil and nonfat Greek yogurt in its place! I promise you, this bread is just as addictive as its OG buttery cousin AND has none of the dreaded pick-out-of-your-teeth chunks of zucchini that make me shy away from zucchini bread in the first place (just me?).

Ingredients:

(Makes 1 9×5 loaf)

  • 1/2 cup light brown sugar (+ slightly more for sprinkling on top)
  • 1.5 cups white whole wheat flour (can sub for all purpose) 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 cup avocado, canola, or melted coconut oil (I used avocado)
  • 2 large eggs
  • 1/2 cup nonfat Greek yogurt
  • 1 tbs vanilla extract
  • 1 cup shredded zucchini (1 large or 1/2 small)
  • 1/4 cup chocolate chips for sprinkling on top
  • Optional (but very helpful!) — Cooking oil spray for pan — I use canola spray

Directions:

  1. Preheat oven to 350F. Spray a 9×5 loaf pan with cooking oil (I used canola spray) then line with parchment paper (to prevent sticking).
  2. Get two bowls, one large and one small. Put all your dry ingredients in the small bowl (stir together), and all your wet in the large (gently whisk). Stir the dry ingredients into the wet ingredients with a wooden spoon.
  3. Stir in zucchini— but be careful not to over mix. If you want chocolate chips throughout your loaf, add them now (I only sprinkled on top).
  4. Pour batter into loaf pan, and sprinkle top with a bit more brown sugar (for a sugar crusted top) and chocolate chips.
  5. Bake for 55 minutes then do the toothpick test. If the toothpick comes out clean, remove, if not, try for another 5 minutes. Let it cool completely before slicing (I know, the hardest part!!)

Notes:

Whenever a recipe calls for all purpose flour, I substitute with white whole wheat flour. It’s a 1:1 substitute. Unlike whole wheat flour which has a much nuttier and more distinctive flavor, white whole wheat flour blends better into recipes, while still ensuring you are cooking with 100% whole grains! I buy the King Arthur’s brand.


What am I listening to as I make this?I Got You (I Feel Good)” by James Brown and the Famous Flames

What can I learn while I make this? Not all countries call zucchinis, well, zucchinis. Some, like France and the U.K. call them courgettes.


What if I want a healthy swap dessert but not this one? Don’t worry, I’ve got you covered. Check out these below-

Choc-oat-chip Cookies, Two Ways

I am a huge choc-oat-chip cookie fan. This is the time that I did the great ingredient face off: chocolate or dried fruit. Sorry my fruit fans, it was a landslide to the OG choc-oat-chip.


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