I love zucchini, zucchini is a wonderful summer vegetable. It’s flavour isn’t overpowering so frying it up with some salt and butter will do wonders. But having said that, it being so easy to work with is awesome for cooking and baking. There are so many ways to manipulate the zucchini. I personally love savoury foods more than sweet, but I wanted to bake for my family today. What better way than to add some heart healthy vegetables.
After reading books and books on vegetables I learned that Zucchini has very low calories, so adding two cups into this recipe is only adding essentially 30-35 calories. But keep the skin on – all the antioxidants and fibre are in the peel. Zucchini is rich in these fibres, and also rich in flavonoid antioxidants such as zeaxanthin, carotenes, and lutein which slow down aging and fight diseases. The zucchini has most of your B-Complex vitamins and many minerals that help fight against heart disease, diabetes and high cholesterol. The potassium levels in zucchini are also more than a banana, so you don’t have to contemplate digging in at all, in fact you probably should have a second slice.
Zucchini ain’t your style? Try this Healthy Banana Bread recipe!
2 Cups of Sugar
1 Cup of Apple Sauce
3 Large Eggs
3 Teaspoons of Vanilla Extract
2 1/2 Cups of All-Purpose Flour
1/2 Cup of Baking Cocoa
1 Tsp of Salt
1 Tsp of Baking Soda
1 Tsp of Cinnamon
1/4 Tsp of Baking Powder
2 Cups of Shredded Zucchini
In a large bowl, beat all your liquid ingredients together until well combined. Gradually incorporate all your dry ingredients. Stir in the zucchini. Transfer to two 8×4″ loaf pans coated in cooking spray.
Bake at 350F for 55 minutes or until toothpick comes out clean in the centre. Cool for 10 minutes before eating.