Zucchini breakfast loaf
A healthful way to start the day.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
- Preheat the oven to 350° F. Spray a non-stick 9- by 5-inch loaf pan with cooking spray.
- In a large bowl, whisk together the beaten eggs, sugar, oil, applesauce, and vanilla.
- Add in zucchini. Stir with a large spoon. Sprinkle in flour. Stir well.
- 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.
Loosen bread from the sides and remove the bread to cool completely on the rack. Once cool, slice and serve.
Makes 14 servings (serving size: 1 slice)
Each serving provides:
Calories: 320
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%
Calcium: 10%
Iron: 10%
Instead of 3 cups of self-rising flour, one can subsitute 3 cups of all-purpose flour, 4 teaspoons baking powder, and ¼ teaspoon salt.