Eat Well LiveWell: Zucchini Bread
The following zucchini bread recipe is a wonderful excuse to use a couple of your fresh zucchinis (or one big zuc!). Shredding zucchini with its skin means you add fiber, potassium, magnesium, phosphorus and zinc into your bread, all of which help to keep your blood pressure regulated and your heart healthy. Zucchini also provides some vitamin C and K, B vitamins and folate to help boost your immune system and brain! Adding (optional) walnuts into this recipe provides further brain boosting and heart healthy power with omega-3 fatty acids.
The rest of the ingredients in this zucchini bread provide the structure and the sweetness to this treat. Using part whole wheat and part all-purpose flour gives this bread a nutritional punch, while still being light and airy. Replacing some of the oil with applesauce reduces the calories and keeps it moist and delicious. A little shredded carrot and a whole lot of spice gives this recipe extra flavor and zing.
Preparation time: 30 minutes
Cook time: 1 hour
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 tablespoons ground flax seed
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 3 eggs
- 1 tablespoon vanilla extract
- ½ cup white sugar
- ½ cup brown sugar, unpacked
- ½ cup unsweetened applesauce
- ½ cup vegetable oil
- ¼ cup shredded carrots
- 2 cups shredded zucchini
- ½ cup chopped walnuts (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together all-purpose flour, whole wheat flour, flax seed, cinnamon, salt, baking powder and baking soda in a bowl until evenly combined; set aside.
- Beat the eggs, vanilla, white sugar, brown sugar, applesauce and vegetable oil in a mixing bowl until smooth. Fold in the flour mixture, carrots, zucchini and walnuts until no dry spots remain. Divide the batter between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
152 Calories, 3g Protein, 7g Fat, 20g Carbohydrates, 2g Fiber, 134mg Sodium