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
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
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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