Easy-prep zucchini bread recipe

Skipping breakfast can zap your energy levels, especially if you’re aiming to stay active. Pairing this recipe for zucchini bread with your favorite fruit can give you energy to stick with your workout plan or your busy daily schedule.

Zucchini is high in fiber and it’s packed with vitamins, minerals, and antioxidants like lutein and zeaxanthin. Substituting olive oil for butter adds a boost of heart-healthy antioxidants. If you use olive instead of butter, you will need to use ¾ as much olive oil as butter. For example, this recipe calls for 5 tablespoons of butter, so you would use 3 ¾ tbsp olive oil. Extra virgin olive oil (EVOO) is higher in quality and has more antioxidants than regular or light olive oil.

Ingredients

• 1/2 cup zucchini, fresh, shredded
• 1 cups all-purpose flour
• 1/2 tsp cinnamon
• 3/8 tsp baking soda
• 3/8 tsp baking powder
• 1/8 tsp salt
• 2 1/2 tbsp butter or margarine
• 1/3 cup granulated sugar
• 4 3/4 tsp pasteurized liquid eggs
• 1/3 cup milk
• 1/3 cup walnut pieces
• 1 1/2 tsp butter or margarine (for greasing pan)

Preparation (Serves 12 Slices)

Shred zucchini, set aside.

Add all dry ingredients except walnuts together into a medium bowl. Stir to mix well.

Cream butter or margarine and sugar until very smooth with electric mixer or beaters in a large bowl. (If you are using olive oil, skip this step). Add pasteurized liquid egg, zucchini, and the remainder of the wet ingredients to the sugar and butter or margarine. Stir to mix well.

Gradually add dry ingredients to wet ingredients. Mix well. Stir in nuts.

Grease small 8-inch by 8-inch pan with butter, margarine (or olive oil), and coat with handful of flour. Pour batter into greased and floured pan.

Bake in a 350 degree F standard oven for 45 minutes or until done.

Nutrition Facts (per serving)

Calories 127; fat 6.2g; saturated fat 1.1g; cholesterol 9mg; sodium 85mg; carbohydrate 16.1g; fiber 0.7g; protein 2.3g; calcium 24mg