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Wednesday, July 27, 2011

Healthy Zucchini Bread.



Once again, my family is growing delicious fruits and vegetables in our garden. This year, however, we have more then we can handle! Our zucchini grew so big that one can lasts us a week! So, I thought, what can I use this zucchini for so I don't waste it? Zucchini bread! Yet again I got to searching those zucchini bread recipes and finally came up with one that is both healthy and oh so delicious!

Zucchini Bread

3/4 cup low-fat milk
2 large eggs
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
2 cups shredded zucchini
2 cups white whole-wheat flour
2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
Whisk milk, eggs, sugar, oil and vanilla in a medium bowl. Stir in zucchini. Combine flour, baking powder, cinnamon and salt in a large bowl; stir in the wet ingredients until just combined. Transfer the batter to the prepared pan.
Bake until golden brown; about 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing. Sprinkle with powdered sugar while still warm.

Each slice contains about: 197 calories; 7 g fat ( 1 g sat , 4 g mono ); 32 mg cholesterol; 29 g carbohydrates; 13 g added sugars; 4 g protein; 2 g fiber; 209 mg sodium; 108 mg potassium.

Now that's what I call delicious! Enjoy!

 

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