Well, it's that time again. Zucchini time. Our garden zucchini plant is regularly producing 2-3 zucchini's every few days so we've got a bit of an excess on our hands. One way to use up zucchini-- especially those zucchinis that got a little too big and aren't as sweet and delicate as you'd like-- is to make zucchini bread!
My mom has a fantastic zucchini bread recipe that she got from her friend Rose Meyer. And Rose probably got it from somewhere else, but I don't know where. The original recipe has a lot of oil and sugar in it, as well as all white flour, and since T likes to have this for breakfast, I set out to make it a little healthier. In the end, I think I succeeded in making each slice about 70 calories less, and decreased the fat by half (from 10 grams to 5 grams) and doubled the fiber. I think that some more changes could be made to make it even better for us (such as adding nuts to increase protein, adding flax seed for more fiber and Omega-3 fatty acids, decreasing the oil even more, or cutting out some of the egg yolks) but those changes may have to wait for another time. (Also, I kind of hate recipes that complicate things by making me waste a good egg yolk just to save some fat and cholesterol-- egg yolks have a ton of vitamins in them so why not eat 'em?)
For now, I present to you a recipe for healthier zucchini bread:
What you need:
- 1/2 c. vegetable oil (like canola)
- 3 eggs
- 1 c. sugar
- 1 tsp vanilla
- 2 c. coarsely shredded zucchini
- 1 8-0z. can of crushed pineapple
- 3 c. whole wheat flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1.5 tsp cinnamon
- 3/4 tsp ground nutmeg (fresh is best!)
- 1 c. raisins (or currents)
- 1 c. applesauce
- In a large bowl, combine the eggs, oil, sugar and vanilla. Whisk it up.
- Stir in the zucchini, pineapple, applesauce and raisins.
- In a separate bowl, combine the remaining ingredients.
- Stir the dry ingredients gently into the zucchini mixture until just blended.
- Divide batter into two greased 5.5 x 9.5 loaf pans.
- Bake in the center of a 375 degree oven for 5o minutes.
- Cool in pans for 10 minutes, then turn onto rack.
- EAT IT! Yummy.
Nutrition facts per slice (based on 12 slices per loaf):
Fat: 5 grams
Protein: 3.5 grams
Fiber: 1.4 grams