We’ll name this skinny version of Zucchini Bread the Zucchini Bikini Pumpkin Bread. It’s surprisingly delicious, moist (and almost fat-free), and packed with healthy stuff. I also decided to add a surprise twist with the pumpkin. You zucchini bread connoisseurs can try this out and tell me how I did. It serves six to eight persons. You can get your Zucchini ready in 45 minutes.
Ingredients for Zucchini Bikini Pumpkin Bread
1 3/4 cups whole wheat flour
1/2 tablespoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1 cup pumpkin puree
1 teaspoon vanilla
1/2 cup plus 1 tablespoon raw brown sugar, divided
1 1/2 cups grated zucchini
1/3 cup raisins
1/2 cup chopped walnuts
cooking spray for baking
1. Preheat the oven to 350 degrees. Whisk or sift together the flour, cinnamon, baking powder, and salt in a large bowl. Set aside.
2. In a separate bowl, whisk the eggs, pumpkin puree, vanilla, 1/2 cup brown sugar, and zucchini until mixed well.
3. Add the dry ingredients to the bowl and mix until combined. Stir in the raisins and nuts.
4. Spray a jumbo muffin tin (fits 6) with cooking spray and distribute the batter evenly among the tins. Bake for 25 minutes, or until a pick inserted into the muffin comes out clean.*
*You can also make this recipe in smaller muffin tins (12), bundts, or loaf pans. Adjust baking time accordingly: 15 minutes for smaller muffins, and 30-45 for bundt or loaf pan, always until a pick inserted into the bread comes out clean.
Luisana Suegart shares her fast, fresh, and accessible recipes with an elegant twist. Luisana is the first to admit she isn’t a formally trained chef. Fed up feeling sluggish from eating the wrong foods and not making time to exercise, she decided to pursue a healthier lifestyle. She ultimately discovered her passion for cooking along the way. She was ecstatic to learn that healthy never has to be boring. Wanting to spread the love beyond her kitchen, Luisana developed a cooking blog, The Fit Cook, where she shares recipes from fancy 10-minute dinners to quick-fix lunches.
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