With summer around the corner, zucchini will be readily available and in season. It’s time to start baking the classic zucchini bread. But, the traditional recipe provides way too many calories and fat without significant fiber. Our NutritionBabes Zucchini Bread Squares are easily portable, freezable and are a yummy breakfast or snack. Pair one with a hard boiled egg or low fat cheese stick for a quick, balanced breakfast on the go.
1 ¼ cups shredded zucchini (about 1 medium)
½ cup unsweetened applesauce
3 Tablespoons light olive or canola oil
½ cup egg beaters
1 teaspoon vanilla
¾ cup sugar
1 ½ cups White Whole Wheat Flour or Whole Wheat Pastry Flour
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1/8 teaspoon baking powder
¼ chopped pecans or walnuts
Preheat oven to 350 degrees. In a large bowl mix zucchini, applesauce, oil, egg, vanilla and sugar until well combined. Add flour, cinnamon, baking soda, salt and baking powder and combine well. Spoon batter into a 9x9 square baking pan sprayed with nonstick spray. Sprinkle chopped nuts on top. Bake 30 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes and remove from pan. Let cool completely before slicing.