Classic Zucchini Bread
Nutrition Fact: Monday was National Zucchini Bread Day! Celebrate with a healthy, lower-sugar version of this popular bread. Zucchini is an excellent source of vitamin C, a powerful antioxidant that helps prevent chronic diseases such as cancer and cardiovascular disease. Vitamin C is also essential for wound healing and connective tissue health.
Cook: 1 hour
Makes 2 loaves (12 slices per loaf)
3 cups all-purpose flour
1 teaspoon baking powder
2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
3/4 cups sugar
3 cups shredded zucchini
1/4 cup coarsely chopped walnuts, toasted
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Nutrition Information per serving
Calories: 122cal, Fat: 4g, Protein: 3g, Carbohydrates: 19g, Fiber: 1g, Sugar: 7g, Sodium: 91mg
Adapted from: http://www.myrecipes.com/recipe/zucchini-bread#
Learn More About Healthy Eating: Avance Care Nutrition Services