Zucchini BreadBetter For You - Chicago News and Weather | FOX 32 News

Zucchini is abundant in the summertime – here’s a great way to enjoy it as part of breakfast or for a snack. Make this recipe on a rainy summer day and enjoy it with some fresh berries or on its own with a glass of iced tea in the backyard. Did you know you can bake with olive oil? Yes, olive oil! It adds great moisture, improves the type of fat in a recipe, and works well in many dishes, making it a great item to always keep in the pantry.

Zucchini Bread... Better For You

Prep Time: 15 minutes
Bake Time: 45 minutes
Amount: 1 loaf

Ingredients:
¾ cup wild harvest® Organic Cane Sugar
1/3 cup wild harvest® Organic Original Applesauce
1/3 cup wild harvest® Organic 100% Egg Whites
2 tablespoons extra light olive oil
½ teaspoon pure vanilla extract
1½ cups whole wheat flour
1 teaspoon wild harvest® Organic Ground Cinnamon
½ teaspoon finely ground wild harvest® Natural Sea Salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup grated zucchini

Directions:

1. In large mixing bowl, combine sugar, applesauce, eggs, oil and vanilla. Mix with electric mixer until well combined.
2. Add flour, cinnamon, salt, baking powder and soda. Continue mixing until well combined, scrapping sides of bowl. Add zucchini and continue mixing until well combined.
3. Pour into a greased 9x3x5-inch loaf pan.
4. Bake in a preheated 325°F oven 45 minutes or until knife inserted in center comes out clean. Remove from pan and cool completely on cooling rack.

Nutritional Information:
Serving Size 1/12 of recipe; Calories 130; Total Fat 3g; Saturated Fat 0g; Cholesterol 0mg; Sodium 160mg; Carbohydrates 25g; Dietary Fiber 2g; Protein 3g

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