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:
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%
Reprinted with the permission of the Department of Health and Human Services.
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