Healthier Zucchini Bread IV

Summary
Healthier Zucchini Bread IVKristen is right, her mom's zucchini bread recipe is great! We gave it a healthier spin by reducing the sugar, increasing the nuts, and adding a bit of buckwheat flour. Buckwheat flour is very nutritious: it contains the 8 amino acids, is high in lysine, and is a good source of B vitamins and iron - and it's gluten-free!
Integrated
- 3 large eggs eggs
- 1 cup vegetable oil
- 1 1/2 cups white sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup buckwheat flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chopped walnuts, toasted
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour (or gluten-free flour), buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.
Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.
Per Serving:
- 228.2 calories
- protein 3.4g 7% DV
- carbohydrates 25.3g 8% DV
- fat 13.2g 20% DV
- cholesterol 23.3mg 8% DV
- sodium 165mg 7% DV.
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