As much as we all adore zucchini bread, it’s impossible to escape the fact that even a quick bread stuffed chalk full of vegetables is still essentially a cake. Most recipes are bursting with sugar, saturated fat and overly processed flours. Made with whole-wheat flour, egg whites and applesauce, this is a recipe you can rely on to let your family enjoy the late summer decadence of moist zucchini bread.
Pro Tip: If you tend to have trouble with raw centers and crisp outsides on your quick breads, try reducing the temperature on your oven by 25 degrees and letting the bread cook a bit longer.