By Rebecca Kapsen, Dietetic Intern [Priority Nutrition Care]
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.
(Makes two loaves)
- 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
- Preheat oven to 325 degrees F.
- Combine all ingredients except nuts and raisins in a large mixing bowl. Beat until well blended.
- Fold in raisins and nuts.
- Pour batter into 2 greased and floured bread pans. For easier cleanup, line pans with parchment paper before pouring in batter.
- Bake bread for 1 hour or until browned on top and toothpick inserted in middle comes out clean.
- Remove from oven, cool for 20 minutes and remove from pan.
Per serving: 290 calories, 14 grams fat, 1.5 grams saturated fat, 2 gram fiber, 23 grams sugar, 4 grams protein