Zucchini Bread
This is the recipe used for the Zucchini
Bread samples at the Market on Tuesday, July 17, 2007 and August 24, 2010.
A couple of quick tips and ideas:
- use a food processor to grate the
zucchini, it’s much faster than a grater
- if you’d like to make muffins, they cook
in 35 minutes in a standard-size pan
- try adding cinnamon chips to the batter;
they add a nice touch
- to reduce the amount of fat and
calories, reduce the oil to ¼ cup and add 1/3 cup of
applesauce – reduces calories to 230
and fat to 6 grams per serving
Nutritional Data
As published: 303 Calories; 15g Fat (45.4% calories from
fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 322mg
Sodium. Exchanges: 1 1/2 Grain (Starch);
0 Lean Meat; 0 Vegetable; 3 Fat; 1 Other Carbohydrates.
With reduced oil and applesauce:
230 Calories; 6g Fat (25.1% calories from fat); 5g Protein; 39g
Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 322mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates.
© 2010 Wyoming Ave. Farmers’ Market