Veggies at Breakfast Time – Zucchini Bread

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:


Zucchini Bread

IngredientsZucchini Ingredients
  • 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.

Direction
  1. 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. 
  2. Sift together the flour, salt, baking soda, baking powder and cinnamon.
  3. In a separate bowl, beat together eggs, oil, vanilla and sugar.
  4. Add the dry mixture, slowly mixing it in.  Beat well.
  5. Stir in zucchini and walnuts if desired (Alternative: sprinkle walnuts on top before baking)
  6. Pour into pans and bake for 40-60 minutes.  Allow to cool for 20 minutes for cutting.

Zucchini Bread CollageZucchini Bread Collage 2


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?

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