In honor of National Nutrition Month, I chose a special topic – eating vegetables at breakfast. Frequently, I feel that vegetables get overlooked in the morning and people tend to gravitate towards fruit. For varieties’ sake, I sought out ways to add different veggies into your morning routine. My first solution: Zucchini Bread. Before this, I had actually never tried zucchini bread, so this was a big experiment. Here is how I made it:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
2 cups of zucchini works out to be about one large zucchini. Its relatively soft, so it was very easy to grate quickly.
- Preheat oven to 325 degrees. Grease two 8 x 4 pans. You can also use 8 x 8 pans for a shallower bread that is sized more like a brownie.
- Sift together the flour, salt, baking soda, baking powder and cinnamon.
- In a separate bowl, beat together eggs, oil, vanilla and sugar.
- Add the dry mixture, slowly mixing it in. Beat well.
- Stir in zucchini and walnuts if desired (Alternative: sprinkle walnuts on top before baking)
- Pour into pans and bake for 40-60 minutes. Allow to cool for 20 minutes for cutting.
This recipe turned out so well! It was so moist and flavorful and the nuts gave it a great texture. You definitely can not tell that there is zucchini in it so I would stay it is a ‘”stealth health” success. I could see kids really liking this, so if you have a picky eater on your hands, you now have one more tool to get in all their servings of fruits and vegetables.
Nutritional Facts: Servings 24, Calories: 255, Fat: 13.2, Sodium 180mg, Carbohydrate: 32.3g, Fiber: 1.1g, Protein: 3.3g, Vitamin E: 10.3%, Folate: 9.8%, Magnanese: 17.6%
Take a slice of this as breakfast on the go or have it as a side. It is calorie dense, so it could be a full breakfast. If you want to pump up the nutrition, sub in some whole wheat flour, reduce the sugar and add more zucchini. Because this is baking, I wouldn’t make any drastic shifts but tweaks here and there can definitely improve the nutrition content.
More recipes to come this week. Enjoy!
How do you work vegetables into your day?