Open Arms of Minnesota

Weekly Recipe #301: Zucchini Bread

By Rebecca Kapsen, Dietetic Intern [Priority Nutrition Care]

Zucchini Bread
Photo credit: Jason Chang/Flickr

I have been making this recipe with my mom since I could reach the counter and help with mixing duties. My family had a small garden in our yard growing up and we always grew zucchini. It seemed as though we always had too much zucchini to handle, so this bread was a good way to use it up! This is now one of my favorite recipes because it has such a lovely, fresh aroma and reminds me of gardening with my dad.

Zucchini is naturally low in calories, and contains folate, potassium and vitamin A. I blend whole-wheat flour with regular flour in this recipe to increase fiber content.

Zucchini Bread

(Makes two loaves)

Ingredients:

  • 2 cups shredded zucchini
  • 2 cups sugar
  • 1 cup oil
  • 3 eggs
  • 1 tsp. vanilla
  • 1 ½ cups flour
  • 1 ½ cups whole wheat flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. ground cloves
  • 1/2 cup raisins
  • 1/2 cup chopped nuts

Directions:

  1. Preheat oven to 325 degrees F.
  2. Combine all ingredients except nuts and raisins in a large mixing bowl. Beat until well blended.
  3. Fold in raisins and nuts.
  4. Pour batter into 2 greased and floured bread pans. For easier cleanup, line pans with parchment paper before pouring in batter.
  5. Bake bread for 1 hour or until browned on top and toothpick inserted in middle comes out clean.
  6. Remove from oven, cool for 20 minutes and remove from pan.

Nutrition Information:

Per serving: 290 calories, 14 grams fat, 1.5 grams saturated fat, 2 gram fiber, 23 grams sugar, 4 grams protein

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