Mom’s Zucchini Bread

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Zucchini bread

Who has an abundance of zucchini in your garden, raise your hand? Who has an abundance of zucchini in your kitchen because you have a friend who has an abundance of zucchini in their garden, raise your hand? Chances are, you raised your hand at least once!

Zucchini are in peak season, so what can you do with them? You can use them in recipes that call for yellow summer squash, you can make “zoodles” (zucchini cut thinly to resemble noodles), you can make zucchini boats or lots of other recipes. One of my favorites is Zucchini Bread! If you’re not a zucchini lover, the flavor is hidden in the deliciousness of the bread. Plus, you’re getting a little extra nutrition.

One large zucchini (about 323 grams) contains 55 calories, 3.9g of protein, 1.0g of fat, 10.1g of carbohydrates, 3.2g of fiber, and 8.1g of sugar. Zucchini possesses many valuable minerals, including calcium, iron, magnesium, phosphorus, and plenty of potassium.

But don’t let the name of the recipe fool you into thinking it’s a health food. It does have that kick of vegetable, but it’s still heavy on sugar and oil. This recipe is certainly delicious, but it can be modified to be quite a bit healthier. For example:

You could replace a cup of the all-purpose flour with whole wheat flour for extra fiber. The three eggs could be replaced with six egg whites or ¾ cup egg substitute to reduce cholesterol. The vegetable oil could be reduced to ¾ cup or you could use ½ cup applesauce to ¼ cup oil to reduce the fat. The sugar could be reduced by a cup or you could use a sugar substitute meant for baking to lessen the sugar content. You could add an extra ½ cup zucchini. And you could even take out the walnuts for less fat (however, walnuts are a source of good fat). Whether you make it “all the way” or use some substitutions, this bread is sure to be a hit! It freezes well, too!

Mom’s Zucchini Recipe

Dee Furlough – MS, CFCS
Family & Consumer Sciences Extension Agent