Spring’s here. It’s going to rain all week and if the runners on every sidewalk isn’t enough of a tip-off then sweatshirt weather definitely is. Everyone’s getting in shape, but the smoothie diets are so last year. Try this zucchini bread instead (yeah, bread) for a rockin’ bod.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour and 20 minutes
Servings: 16
Ingredients:
3 eggs, well beaten
1 cup vegetable oil
2 cups sugar
2 cups grated zucchini
1 teaspoon vanilla
3 cups flour
1 teaspoon soda
½ teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ cup walnuts, chopped
Directions:
1. In a 3 quart mixing bowl, beat eggs well. Add oil, sugar, zucchini and vanilla. Mix well.
Photo by Natsuko Mazany
2. Measure flour and to it add soda, baking powder, salt and cinnamon.
Photo by Natsuko Mazany
3. Add batter and mix well.
Photo by Natsuko Mazany
4. Pour into 2 greased and floured loaf pans.
Photo by Natsuko Mazany
5. Bake at 325 degrees for an hour. Slice and cool before serving. Pair with a refreshing iced tea for the perfect breakfast or snack.
Photo by Natsuko Mazany
Zucchini isn’t your only option. Here are some other 5-a-day friendly breads to try: