Of Zucchini Bread Baking

I was catching up on some blog reading the other night when I saw a beautiful loaf of Zucchini Bread that Lauren over at Healthy Food For Living had made using a modified version of this Avocado Zucchini Bread recipe. I drooled over it a little bit and decided that I had to have some. So badly that I actually went out to buy the ingredients to make it. I'm really lazy so this was a big deal.

I've been a regular follower of Healthy Food For Living for a while now but have never made any of Lauren's recipes until now. Again, because I'm lazy. I love all the beautiful drool-worthy food photos on her site and the best part is that all the recipes are healthier versions of their former selves. So you can have your cake zucchini bread and eat it too!

Lauren subbed whole wheat pastry flour for regular all-purpose, added some chocolate chips and made it in a 9x5 pan. Sounds good to me, where do I sign up? 

I'm not going to go into too much details on the step since I followed the recipe almost to a T except for making those minor modifications mentioned above. I forgot to add the chocolate chips though. :(

Here's what it looked like out of the oven.

It was moist! I have to give it that. That's about all I'm giving it though. There was a strong olive oil taste that did not sit quite right with me. Plus, and I realize that I had made modifications to make it healthier but it was noticeable. Not in a good way. For one, it needs a whole lot more sugar and this is coming from someone who always orders things half sweet or quarter sweet. Secondly, it needed butter...that's all that needs to be said about that. In conclusion, I realized that I would rather eat one slice of regular zucchini bread than a whole loaf of healthy zucchini bread. Although my sister made a vegan one once and it was pretty tasty.