You won’t ever need to purchase pre-made hummus again thanks to this healthy hummus recipe. Adapt the spices to your preferences!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 50 mins |
| Servings: | 16 |
| Yield: | 1 – 9×5 inch loaf |
Ingredients
- 1 cup all-purpose flour
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon salt
- 6 egg whites
- ½ cup unsweetened applesauce
- 1 ½ cups brown sugar
- 1 cup grated unpeeled zucchini
- 1 cup grated carrot
- 2 teaspoons vanilla extract
- ½ cup raisins
- ½ cup chopped pecans
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5 inch loaf pan with non-stick spray. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl until well blended.
- Beat egg whites with a mixer until light and frothy. Stir in applesauce, brown sugar, zucchini, carrots, and vanilla until well combined. Mix in the raisins and pecans. Add the flour mixture, stirring just until blended. Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes. Cool bread in pans for 10 minutes, then remove, and cool completely on a wire rack.
Reviews
Really nice recipe. I had some ingredients I wanted to use and this was a perfect way to do exactly that. Next time I think I would divide up the batter in smaller pans, add some extra carrots and zucchini, skip the raisins, and possibly less cloves. Looking forward to trying it again with some of my own mods.
7 3 17 Dry. Dry, but I didn’t overbake. I like the healthiness of it. It doesn’t taste too “brown.” I reduced spices. ‘Didn’t taste like much.
these were so yummy (after i made some modifications).. i scaled this down to 4 servings b/c i just wanted a few muffins for me and bf to snack on.. it made 6.. i never buy wheat flour so i used only all purpose flour.. i halved the spices since i read several reviews saying it was too overpowering.. it came out perfect.. i used an extra large egg for the 1.5 egg whites.. i dont carry applesauce so i just subbed oil.. i probably used a little more grated carrot and zucchini.. but not by much.. didn’t have any raisins or pecans so i just left them out.. i was out of brown sugar so i had to use white.. i thought about putting in some chocolate chips but forgot by the time i had put them in the oven.. it took about 20 min’s to cook.. i was baking at 350.. ty for the start of a very tasty recipe
I didn’t have wheat flour, so I used white. Also exchanged Craisins for the raisins. Worked great and tastes wonderful! I live in Colorado, so I baked the loaves at 300 for about 1:15. No other changes needed. Very moist and a new favorite in our house. Next time I’ll make sure to have the wheat flour on hand.
Really yummy muffins. I made them according to the recipe. My kids love them. A bit heavy on the spices. I will try them cut back a bit next time
These are pretty good. The only change I made to the ingredients was to use 3 whole eggs instead of six egg whites. I also chose to make 24 muffins instead of a loaf of bread. The spice ratio is off, so I may adjust that next time. Other than that, they were good. Nice texture. I don’t recommend using paper muffin liners if you make muffins. The lack of fat causes them to stick something awful.
Delicious! I made this recipe with a few changes and it turned out great. 2 cups unbleached flour and 1/2 cup ground flaxseeds. I also used 3 whole eggs and plain white flour. I didn’t use nutmeg as I didn’t have any. I don’t usually rate recipes if I’ve changed them but the only reason I gave it 4 stars is because the baking time was a little off. It only needs about 1/2 the time that is listed.
The flavor is great, but, I learned the hard way: if you are making muffins, BE CAREFUL to not overbake. If they cook too long they get dried out and loose a lot of their appeal. When checking for doneness with your toothpick don’t wait until the toothpick comes out completely clean. Take the muffins out when there are still a couple of moist crumbs sticking to it. They will continue to bake for a few minutes after you take them out of the oven. I baked large 3.5″ muffins (top diameter) and they were over-done at 43 minutes.
I really enjoy having a slice of breakfast bread in the morning, so I’m always looking for good recipes. I stopped using any recipes requiring oil a while back and have never turned back. Changes I made to this recipe: only used all-purpose flour, only used baking powder (they don’t sell baking soda in grocery stores in the Netherlands), omitted salt, used 3 eggs instead of 6 egg whites, used 1 cup of brown sugar and 1/2 cup of cane sugar, and substituted chocolate chunks for the raisins (they don’t sell chocolate chips here either). I usually only use half the sugar called for in recipes, but based on some other reviews I decided to keep the sugar amount called for and I’m glad I did as it turned out at just the right sweetness. I think the amount of spices was perfect, but I really like anything that includes any of the included spices. For my oven, the cooking time was perfect – to be on the safe side, I started checking the bread at around 50 minutes to verify that I was on track. I’m happy with the outcome. It could have been a bit less crumbly, but that might also be due to any of the changes that I made; I think it’s also due to the lack of grease in the bread, which is a good thing. I am glad that it’s not too sweet – since it’s for breakfast, I’d rather not have anything super sweet early in the morning. Looking forward to enjoying this over the coming weeks!
Love this. Keep going back to this recipe, I love that it can be easily tweaked for whatever you currently have…left over steamed cauliflower-in the bread, leftover roasted beets- grated and in the bread. Don’t have applesauce, but have olive oil-fine. You just can’t go wrong with this bread and the grated zucchini adds such a nice pop of color. Thanks for a great recipe!
I made these as muffins and substituted the pecans with chocolate chips. EXCELLENT! Everyone loved them.
I think you have to like spice bread in order to enjoy this. It wasn’t very sweet and the spices were overwhelming. No one ate it at the thanksgiving table. However, I think some people really like this sort of flavor, so don’t knock it til you try it.
Very good!! The first day it tastes like your average zucchini loaf, but the second…WOW. This is a loaf to make a day ahead of when you need it. The only changes I made was I used 3 full eggs instead of 6 egg whites and no raisins.
Wonderul!
After trying a variety of zucchini bread recipes on this site, this is the only one I felt everyone should know about. I doubled the recipe using 6 whole eggs and all whole wheat pastry flour, but otherwise stuck to it. Super moist & perfectly spicy. Everyone I’ve shared it with wants the recipe (and is surprised to hear how not-bad-for-you it is)!
Just made these and oh-so-delish!! 2 notes: 1, I agree too much nutmeg, but that could be because I use fresh ground and this does tend to be stronger. 2, I added dark chocolate yogurt covered raisins and oh-my-stars!!! Absolute heaven 🙂
Awesome
delish! followed the recipe exacly and they were perfect. Exept I made smaller loaves of bread instead of one big one so I cut the the baking time to 50 min and they came out perfect.
This recipe makes very hearty muffins! They are so thick, yet moist when you bite into them. The only changes I made to the recipe were omitting the raisins and pecans as I don’t care for either of those ingredients. I did add mini chocolate chips to about 1/4 of the recipe but I thought the plain muffins were the best. Recipe yields about 20 muffins.
I was wary of making a recipe that did not call for ANY added fats, especially after the last zucchini bread I made called for an entire cup of oil. But I just finished my first slice of this bread and it was fantastic! I was using whole wheat pastry flour, so I increased that division by a half cup. So 2 cups whole wheat pastry flour and 1/2 cup all purpose. I also used 3 whole eggs instead of bothering with the eggwhite business and omitted the nutmeg (didn’t have any), raisins and nuts. I know that’s a lot of changes, but seriously, it made good bread lol.
I made the recipe exactly as written- it was really good! For virtually no fat, and full of healthy ingredients- amazing! Thanks for sharing such a great recipe that I can feel great about feeding to my boys!!