It’s THAT time of year. Zucchini is everywhere! Here’s a nutritious recipe using whole grain flour, applesauce, crushed pineapple, and figs, along with a healthy serving of zucchini. Loaded with vitamins and minerals from A to zinc, it makes a great breakfast bread or mid-day snack. (From Mayo Clinic.)
6 egg whites
1/4 cup canola oil
1/2 cup unsweetened applesauce
1/2 cup sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose (plain) flour
1 1/4 cups whole-wheat (whole-meal) flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
2 cups shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups crushed, unsweetened pineapple
1/2 cup raisins or figs
In a large bowl, add the egg whites, canola oil, applesauce, sugar and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy.
In a small bowl, stir together the flours. Set 1/2 cup aside. Add the baking powder, baking soda and cinnamon to the small bowl of flour.
Add the flour mixture to the egg white mixture and using the electric mixer on medium speed, beat until well blended. Add the zucchini, walnuts, pineapple and raisins and stir until combined. Adjust consistency of the batter with the remaining 1/2 cup flour, adding 1 tablespoon at a time. The batter should be thick and not runny.
Pour 1/2 of the batter into each prepared pan. Bake until a toothpick inserted into the center of the loaves comes out clean, about 50 minutes. Let the bread cool in the pans on a wire rack for 10 minutes. Turn the loaves out of the pans onto the rack and let cool completely. Cut each loaf into 9 1-inch slices and serve.
|Serving size: 1 slice|
|Protein||4 g||Sodium||104 mg|
|Carbohydrate||25 g||Fiber||2 g|
|Total fat||5 g||Potassium||173 mg|
|Saturated fat||0.5 g||Calcium||24 mg|
|Monounsaturated fat||2 g|
(from Mayo Clinic)