Amy's Nutrition Picks: Fall Zucchini Bread

Use up that excess garden zucchini and heat up the house from the fall chill! This simple recipe was adapted from AICR (The American Institute of Cancer Research). It has much more zucchini and much less added sugar than most other recipes, but is still very tasty! Egg substitute can also be used for those concerned with cholesterol.

• 1 1/4 cups whole wheat pastry flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 cup honey or maple syrup
• 2 large eggs, beaten
• 1/4 cup canola oil
• 3/4 cup unsweetened applesauce
• 1 tsp. vanilla
• 2 cups grated zucchini, squeezed of excess moisture and then measured
• 1/4 cup chopped walnuts

Preheat oven to 350 degrees. Oil a 9-inch loaf pan and set aside.

In a large bowl, combine the flour, baking soda, baking powder, cinnamon, sugar and salt. In a separate bowl, whisk the eggs, oil, applesauce, vanilla, zucchini and walnuts together. Pour over the dry ingredients and stir to combine completely.

Scrape the batter into the prepared loaf pan. Bake for 1 hour or until golden and done when tested with a toothpick. Cool in the pan for 15 minutes before turning out onto a rack to continue cooling. Makes 1 loaf, 12 servings.

Amy Cain, dietitian
(801) 476-2212