Zucchini Bread and Bean Puree Tutorial

This recipe comes from one of my mom's first cookbooks--it's one of those recipes that goes down in all the cookbooks as "the best of" (whatever the recipe happens to be).  In this case, it's zucchini bread.  

My sister and I must have been little when Mama got these cookbooks, because she got enough copies to give one to each of her babies when we grew up.  I get a lot of my recipes out of it!  Never mess with tried and true.

Well, being a budding young baker in the twenty-first century, I couldn't just let things be and trust the well-worn pages of Mama's cookbook.  I had to check the internet.  So I went to my favorite recipe site and referenced the top-rated recipe and all its reviews.  The difference?  A couple spices.  Their recipe only used cinnamon; Mama's calls for nutmeg and cloves, too!  

One more little note--at the end of the post you'll find the recipe for perfect zucchini bread (you know, the yummy quick bread that doubles as a summer dessert and brunch special) as well as zucchini snack bread, which I did adapt to fit my motherly needs.  Less fat, less sugar, more whole grains.  Your kids will never notice the difference.

So here's a step in my adaptation:  bean puree.  The perfect substitute for fat in baked goods, if you ask me!  

Throw two cups of cooked beans in a food processor or blender, and add a small amount of water to achieve about the consistency of shortening or softened butter.  Yes, you can use canned beans!  Just drain them first.

Now for the instructions...grate 1 medium or 2 small zucchini.  You need 2 cups grated for the recipe, but a little extra doesn't hurt a thing.

Mix wet ingredients:  oil (or bean puree), eggs, vanilla, sugar.

(If your kiddos help with healthy recipes, they're often more inclined to try them!!)

Combine dry ingredients in separate bowl, then mix them into the wet ingredients.

The batter will be pretty sticky and sort of dry feeling for a quick bread.  Gently fold in zucchini.

Your batter will become wetter and easier to stir, but don't over mix.

Pour into your baking dishes.  This makes 3 loaves, 24 mini loaves, or LOTS of muffins (at least 5 dozen).  Personally, I throw the whole batch into a bundt pan and call it good!  (don't mind the finger; little person helping with the photography...)

Bake until golden brown on top and knife or toothpick inserted comes out clean.


Perfect Zucchini Bread (healthy substitutes in parenthesis)


1 cup oil or butter (applesauce or bean puree)
3 eggs
3 tsp vanilla
2 cups sugar (reduce to 1 cup)
1/2 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1/2 tsp nutmeg 
1/2 tsp cloves
1 tsp salt
3 cups flour (whole wheat)
2 cups grated zucchini
1 cup chopped walnuts or pecans, optional


Combine oil, eggs, vanilla and sugar in large mixing bowl.  Combine dry ingredients in separate bowl, then mix into wet ingredients.  Batter will be sticky.  Gently fold in zucchini.  Divide into greased baking dishes and bake at 350 until top is golden brown and toothpick inserted comes out clean.