Awesome Zucchini Bread (and topping)

Hi MFP-ers... I tried a new Zucchini Bread recipe tonight and it's awesome- too good not to share! The original recipe is vegan, but I am not, and made some changes to the recipe that may have changed it's status as vegan.

If you cut the loaf into 12 slices, and make it the way I did, it's 136 calories, 24 carbs, 4 grams of fat, 4 grams of protein, and 175 milligrams of sodium per slice. Also, I recently discovered Downey's Honey Butter with Cinnamon (1 tablespoon=60 calories, 11 carbs, 1 gram of fat, and 10 milligrams of sodium) and it's amazing on a slice of the bread. Also, both the bread and the butter (which is more like a softer cream cheese to me) are very "clean" :bigsmile:


This is the recipe:

Zucchini Bread - yields 1 loaf

1 1/2 cups sifted whole wheat flour or spelt (or other flour)
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 flax egg (or other substitute) **I just used 1/4 cup egg beater
1/2 cup light brown sugar
5 heaping tbsp unsweetened applesauce
1 tsp lemon juice
1 tsp vanilla extract
up to 4 tbsp water
2 small zucchinis shreaded (1 1/2 cups)
1/2 cup unsweetened dried fruit - optional (such as raisins, wild blueberries, cranberries) **I skipped this
1/2 cup chopped nuts - optional **I added 1/2 cup chopped walnuts
rolled oats - optional topping **I added 1/4 cup rolled oats on top

Directions:

1. Preheat 350 F
2. sift flour, baking powder, spices and salt together
3. make “egg”
4. add sugar, applesauce, lemon juice, vanilla and 2 tbsp water; whisk until combined
5. pour wet into dry but do not mix
6. add zucchini and optional dried fruit and/or nuts
7. stir until just combined
8. (if it’s still dry, add another 2 tbsp of water)
9. transfer mixture to a greased bread pan
10. sprinkle oats on top if desired (a little extra sugar too if desired)
11. bake 40-50 minutes, until a tooth pick comes out clean