One thing you’re sure to see at any summer farmer’s market is fresh zucchini.
Considered a summer squash, zucchini is a healthy veggie choice containing few calories and lots of vitamins. It’s adaptable to a variety of different flavors, from sweet to spicy to salty, and can be enjoyed both raw and cooked. Try it baked, sautéed, or even as a sweet treat.
Zucchini Bread
Course: BreakfastCuisine: American10-12
servingsFor a special treat or quick breakfast snack, toast slices of this fragrant quick bread and spread with apple butter or Neufchâtel cheese.
Ingredients
- 1 cup
grated zucchini
natural cooking spray
- 1 ½ cup
whole wheat pastry flour
- ½ teaspoon
salt
- ½ teaspoon
baking soda
- ½ teaspoon
baking powder
- 1 teaspoon
ground cinnamon
- ½ teaspoon
freshly grated nutmeg
- 1
egg
- 1⁄3 cup
expeller pressed canola oil
- 1⁄3 cup
unsweetened applesauce
- 2 tablespoons
nonfat plain yogurt
- 3⁄4 cup
sugar
- 2 teaspoons
vanilla extract
- 1⁄3 cup
finely chopped walnuts
Directions
Preheat oven to 325°F. Spray an 8-inch loaf pan with natural cooking spray and set aside.
In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg.
In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla. Add flour mixture and stir until well combined.
Fold in zucchini and walnuts then transfer batter to prepared pan and bake 50 to 60 minutes until risen, deep golden brown, and a toothpick inserted in the middle comes out clean.
Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.
Nutrition Facts (per serving):
- Calories—230 | Total Fat—11g | Saturated Fat—1g | Cholesterol—20mg | Sodium—220mg | Carbohydrate—30g Protein—4g
Notes about Zucchini
What to Look For:
When perusing your favorite farmer’s market over the summer, steer clear of zucchini that is too large. Try to choose the ones that are less than 6-8 inches long. Any bigger and they become bitter, watery, and thick-skinned. Make sure the skin is bright green and free of cuts, and pick the ones with at least 1 inch of stem still attached.
How to Store It:
Not ready to cook your zucchini right away? No problem! Just make sure to refrigerate it in a plastic bag for up to five days (preferably in the crisper drawer). Wait to wash it until you’re ready to cook.
