Eating Healthy with Autumn Bollinger

Watch as UMC Registered Dietitian Autumn Bollinger shows us how to make Zucchini Bread.

Zucchini Bread

(Makes 2 loafs; 12 servings each)

•    Dry Ingredients:
o    3 cups Whole Wheat Flour
o    1 tsp Baking Powder
o    1 tsp Baking Soda
o    1 tsp Salt
o    1 tsp Nutmeg
o    1 tsp Cinnamon
o    1 cup Sugar or ½ cup Sugar Substitute Blend (ex: Splenda Sugar Blend)
•    Wet Ingredients:
o    3 eggs
o    1 cup Applesauce – no sugar added
o    1 tsp Vanilla extract
•    Other:
o    2 cups Zucchini – shredded
o    1 cup Walnuts – chopped
1.    Preheat oven to 350°; lightly grease 2 standard loaf pans
2.    Mix all “dry” ingredients in a bowl
3.    Mix all “wet” ingredients in a separate bowl
4.    Once both are mixed well separately, add “dry” and “wet” bowls together – mix well
5.    Fold in zucchini and walnuts
6.    Pour evenly into loaf pans and bake for 1 hour
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