— Sharon Hall

I enjoy any kind of quick bread, including zucchini bread. Uh, it could be any, any sort of, uh, other, um, you know, fruits and vegetables that I might add to, you know, that, that, um, framework, and, you know, here it's about reducing oil. I think that's, that's number one. And then, uh, you can replace that oil. Again, thinking about the function, right? The oil provides moisture primarily, uh, in the finished zucchini bread. Uh, a common replacement is applesauce. It could be another puree, right, of, of fruit or vegetable. Keeping in mind the accompanying flavor applesauce, uh, as a common replacement for oil in quick bread has a fairly neutral flavor, you know, that can be easily covered up with the addition of spices, and it provides a little bit of sweetness, okay? Which also allows us, excuse me, to adjust this, the next component, which is sugar. And as I mentioned earlier in today's program, uh, when it comes to making changes on the sly for your audience, uh, if you start to cut back on the sugar, you know, by 25%, by 30%, you know, maybe even 50%, uh, you can create an item that, uh, is gonna be, you know, less detrimental to your health, all right? Keep in mind that, uh, you know, zucchini and other quick breads and their common recipe, uh, forms, uh, also, you know, call for, you know, uh, refined flour. So, you know, if you can replace white flour with, uh, whole wheat flour or a combination of other whole grains, um, that's another change that we can make. But, um, you know, if you, if you stick with a zucchini bread as an item that features refined flour, added oils and sugar, then we should be eating it sparingly.