Today is National Zucchini Bread Day!
It’s just a few days away and its perfect timing– zucchini is in season! The best time to shop for zucchini is May through Mid-September. What better way to celebrate then to take part in National Zucchini Bread Day!!
And if you like other healthy treats or if you’re a muffin fan, check out our Skinny Banana Bread Muffins, our Skinny Mini Muffins and our Mini Frittata Muffins!
Zucchini packs quite the nutritional punch! It has a high water content and is low in calories. Plus, it’s also packed with folate, potassium, and vitamins A, C and fiber. Fiber helps to fill you up, prevent constipation and helps to lower cholesterol as well. Vitamins A and C not only are antioxidants but they also are highly effective anti-inflammatory agents! Need another reason to try our zucchini bread? Zucchini is also high in the trace mineral manganese which aids in physiological functions important for the body.
So now that you know what a nutritional power house zucchini is, here’s a delicious recipe you just HAVE to try!
Zucchini-licious Banana Bread
Makes: 2 loaves (16 servings per loaf)
Ingredients
- 4 eggs or egg substitutes (we use Eggland’s Best eggs because they have 25% less saturated fat than other eggs.)
- 2 cups coconut palm sugar (read more about it here Appley Bran Muffins or use sugar as an alternative if you don’t have coconut palm sugar)
- 1/2 cup vegetable oil
- ½ cup unsweetened applesauce
- 2 medium ripe bananas, mashed well (about 1 cup)
- 2-1/2 cups whole wheat flour
- 1/2 cups flour
- 1-1/2 teaspoons baking powder, low-sodium
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 cups shredded unpeeled zucchini
- 3/4 cup chopped walnuts (optional)
- Salt (optional)
Directions
- Preheat oven at 350 degrees. Grease two 9 in x 5 in loaf pans. Set aside.
- In a small bowl, beat eggs. Blend in sugar and oil. Then add bananas and applesauce and mix well until desired thickness.
- Combine the flour, baking powder, baking soda and cinnamon until mixed well. Stir into egg mixture. Stir in zucchini just until combined. Add walnuts if desired.
- Pour into the two greased loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean.
- Cool for at least 10 minutes. Remove from pans to wire racks to cool completely.
For a less moist bread, use a little less applesauce.
Nutrition Facts:
Serving Size: one slice (without added nuts or salt) Calories 138, Total Fat 4 g, Saturated fat 1 g, Sodium 68mg, Carbohydrates 24 g, Fiber 3g, Sugar 14g, Protein 2g
For a 10-day Weight Loss Jumpstart and Detox Plan and more delicious healthy recipes please check out The Nutrition Twins’ Veggie Cure!
The Nutrition Twins work with Eggland’s Best to help people get more nutrients.
- 4 eggs or egg substitutes
- 2 cups coconut palm sugar (read more about it here
- Appley Bran Muffins
- or use sugar as an alternative if you don’t have coconut palm sugar)
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 2 medium ripe bananas, mashed well (about 1 cup)
- 2-1/2 cups whole wheat flour
- ½ cups flour
- 1-1/2 teaspoons baking powder, low-sodium
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 cups shredded unpeeled zucchini
- ¾ cup chopped walnuts (optional)
- Salt (optional)
- Preheat oven at 350 degrees. Grease two 9 in x 5 in loaf pans. Set aside.
- In a small bowl, beat eggs. Blend in sugar and oil. Then add bananas and applesauce and mix well until desired thickness.
- Combine the flour, baking powder, baking soda and cinnamon until mixed well. Stir into egg mixture. Stir in zucchini just until combined. Add walnuts if desired.
- Pour into the two greased loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean.
- Cool for at least 10 minutes. Remove from pans to wire racks to cool completely.
- For a less moist bread, use a little less applesauce.