Healthy Zucchini Bread Recipe

Ingredients

3 cups whole-wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons minced fresh rosemary
2 eggs
2 avocados
1 1/4 cups combo of honey, agave, and brown rice syrup
1 tablespoon fresh lemon zest
3 cups grated zucchini

Directions

1. Preheat oven to 350°F. Prepare two four-by-nine-inch loaf pans, either coating them with butter or spraying them with baking spray.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.
3. Beat the eggs in a mixer (or by hand) until frothy. Beat in the avocados until combined, then add in honey, agave, and brown rice syrup. Continue beating until combined. Stir in the lemon zest and grated zucchini.
4. Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
5. Divide dough into two loaf pans. Bake for 25 to 35 minutes. Test after 25 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.
6. Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.

Makes 16 slices.

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