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.

  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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