Zucchini Bread: Healthy, Delicious, and Full of Flavor
A True Crowd Pleaser
Bake Something Delicious with Those Zucchinis
I admit it. I'm a picky eater. You say "zucchini," and I say "ewww." I was convinced it was neither worthy of growing in a garden nor using in a recipe, at least not in my kitchen. (Sometimes I just get against some foods, you know?)
All that changed, however, when I fell in love with this zucchini bread recipe. With an apple, two very ripe bananas, and two to three medium zucchinis, this moist sweet bread is full of both flavor and health benefits (e.g., fiber, and potassium, magnesium, and vitamins B6 and C). When you make it in mini-loaves, zucchini bread also makes the perfect snack cake and finger food for both adults and kids alike.
This recipe has become a family favorite. My dad shares the bounties of his garden with my family, including his zucchinis and apples. In return, I bake mini zucchini loaves—some to eat now and some to freeze for the winter.
Even if you're not a fan of zucchini, do yourself a favor and try this recipe. It's a great way to sneak healthy goodness into your diet without compromising on taste. Enjoy!
Tips on How to Select a Good Zucchini
Select medium zucchinis that are no longer than 6-8 inches. Avoid large zucchinis, as they may taste somewhat bitter and have large seeds.
Look for zucchinis that are brightly and uniformly colored, glossy rather than dull, and those that carry no nicks or cuts.
Zucchinis with a significant chunk of stem remaining will last longer.
Feel the zucchini's firmness. Overly soft or flexible zucchinis indicate overripeness, including large seeds and stringly dry pulp inside -- not what you want.
Start with Quality Ingredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 heaping teaspoons cinnamon
- 2 egg whites
- 2 very ripe bananas, mashed
- 1/2 cup vegetable oil
- 1 apple, peeled and processed through blender
- 1 1/4 cup granulated sugar
- 1 cup brown sugar
- 3 teaspoons vanilla
- 3 cups zucchini, peeled and grated (2-3 medium zucchinis)
- 1 cup white chocolate chips
- 1 cup chopped walnuts (optional)
Instructions for Zucchini Bread
- Set oven to 325 degrees Fahrenheit. Grease and flour your mini loaf pans, and set them aside. (I prefer mini loaves because they make this zucchini bread perfect finger food.)
- In a large bowl, combine the first five ingredients: flour, salt, baking soda, baking powder, and cinnamon.
- In a separate bowl, add egg whites, mashed bananas, vegetable oil, finely blended up apple, two types of sugar, vanilla, and grated zucchini. Use a hand mixer to ensure your ingredients are well integrated.
- Add your moist mixture to the bowl of dry ingredients and combine well using the hand mixer. Scraping the side of bowl as you go.
- Stir in the white chocolate chips and nuts (optional), blending well.
- Pour the mixture into greased and floured mini loaf pans, and bake at 325 degrees Fahreheit for 40-45 minutes, until a toothpick inserted in the center comes out clean. (Note: If you prefer 2 regular sized bread loaves, the cook time is 50-60 minutes.)
- Set the baked loaves on wire racks for 5-10 minutes. Then, gently invert the loaves to release them from the pan. Allow the loaves to continue cooling on the wire racks. When cool, pre-slice the loaves (6 slices per loaf) and wrap tightly in aluminum foil. They store well in the freezer.
Steps Above in PhotosClick thumbnail to view full-size
Did You Know? Interesting Facts About Zucchini
Although often treated as a vegetable (like the tomato), the zucchini is actually a fruit.
One zucchini has more potassium than a banana.
The zucchini's flower is edible.
Hayward, California is the zucchini capital of the world. The town holds a Zucchini Festival the third week in August every year.
Mature zucchinis can grow as large as a baseball bat! However, zucchinis this large have large seeds, are fibrous, and taste bitter. Pick them much earlier!
The Italians first brought the zucchini to America in the 1920s. The word "zucchini" comes from the Italian word "zucca," meaning "squash."
August 8 is National Sneak Some Zucchini Onto Your Neighbor's Porch Day. There's also a National Zucchini Bread Day celebrated in late April.
Like pumpkins and cucumbers, zucchinis can contain natural toxins called "cucurbitacins." They can be caused by dry weather and irregular watering and taste bitter to humans.
One zucchini is a "zucchina."
Slice of Zucchini Bread
|Serving size: 1|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 2 g||10%|
|Carbohydrates 25 g||8%|
|Sugar 15 g|
|Fiber 1 g||4%|
|Protein 3 g||6%|
|Cholesterol 1 mg|
|Sodium 110 mg||5%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
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