Healthier Zucchini Bread IV

Healthier Zucchini Bread IV
Special Recipe : Healthier Zucchini Bread IV

Summary

Healthier Zucchini Bread IV

Kristen 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!

Servings 0}

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

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

  2. 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.

  3. 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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