Zucchini Breakfast Bread
Did you know? If you don’t have 3 cups of self-rising flour, you can use 3 cups of all-purpose flour + 4 teaspoons baking powder + ¼ teaspoon salt.
3 large eggs, beaten 1¾ cups sugar ½ cup vegetable oil ½ cup cinnamon applesauce 1 Tbsp vanilla extract 2 cups zucchini, shredded or grated 3 cups self-rising flour ½ cup walnuts or pecans, chopped |
Adults:
Preheat the oven to 350° F.
Kids: Spray a non-stick 9- by 5-inch loaf pan with cooking spray.
Adults: In a large bowl, whisk together the beaten eggs, sugar, oil, applesauce, and vanilla.
Kids: Dump in the zucchini. Stir with a large spoon. Sprinkle in flour. Stir well.
Kids and Adults: Pour batter in the loaf pan. Sprinkle nuts over the batter. Bake for 1 hour, or until a toothpick comes out clean. Cool for 15 minutes on a cooling rack.
Adults: Loosen bread from the sides and remove the bread to cool completely on the rack. Once cool, slice and serve. (Hint: The bread slices even better when partially frozen.) Store individually wrapped leftovers in the freezer.
 |
|||
 |
Yield: 14 servings Serving size: 1 slice Each serving provides: Calories: 320 Carbohydrate: 48 g Protein: 5 g Total fat: 12 g |
Saturated fat: 2 g Cholesterol: 45 mg Fiber: 1 g Sodium: 360 mg Vitamin A: 2% Vitamin C: 4% Calcium: 10% Iron: 10% |
|
 |
|||
Reprinted with the permission of the Department of Health and Human Services.
Take an action
- this article with friends and family.
- Have a question about Breakfast? Ask it here.
- Publish your work on education.com.
Thanksgiving Central
Get ideas for awesome autumn crafts and fun activities to encourage thankfulness.
Add your own comment
Have a question?
To share your personal experience or ask advice from our community, please start a discussion