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Before you jump to Healthy zucchini bread recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.
Enjoying healthy foods tends to make all the difference in the way we feel. Increasing our daily allowance of healthy foods while reducing the intake of unhealthy ones contributes to a more balanced feeling. Eating more vegetables helps you feel a lot better than eating a portion of pizza. Selecting healthier food choices can be tough if it is snack time. Finding snacks that will help us feel better and enhance our stamina often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these healthy foods when you need an energy-boosting snack.
If you’re looking for a quick snack, you can’t go completely wrong with a whole grain one. A slice of whole wheat toast, for instance is a great snack in the morning hours. Chips and crackers produced from whole grains can be fantastic for quick snacks to eat on the go. Whole grains are always better than refined grains included in white bread.
A large assortment of quick health snacks is easily available. When you make the decision to be healthy, it’s uncomplicated to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to healthy zucchini bread recipe. To cook healthy zucchini bread you only need 12 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Healthy zucchini bread:
- Use 1 Cup white unbleached all-purpose flour
- Use 1 cup whole wheat flour
- Take 1 teaspoon baking soda
- Prepare 1 teaspoon baking powder
- Get 1 1/2 teaspoon cinnamon
- Provide 1/2 teaspoon salt
- Prepare 2 medium zucchini, about 2 cups shredded
- Take 1/2 cup granulated sugar
- Prepare 1/4 cup honey
- Prepare 1/2 cup plain nonfat Greek yogurt
- Take 2 large eggs
- Use 6 tablespoons coconut oil, melted and cool
Steps to make Healthy zucchini bread:
- Preheat oven to 325. Line 9 by 5 loaf pan with two sheets of parchment paper to easily lift bread out or use silicone pan.
- In a large bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
- Shred the zucchini using coarse holes on grader, both peel and flesh. Please shredded zucchini in a clean dish towel and squeeze out any extra moisture.
- In a medium mixing bowl, combine the shredded zucchini, sugar, honey, yogurt, eggs, and coconut oil. Stir to combine.
- Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.
- Pour batter into loaf. Bake for 60 to 70 minutes or until a wooden toothpick inserted in Center comes out with the few crumbs attached. Cool in pan for 10 minutes. Lift out of pan using parchment paper and cool on wire rack for another 10 minutes. Store at room temperature for up to 3 days.
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