Walking And Talking About Eating (WATE)
Instructions:
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Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.
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In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
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Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.
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Divide the batter equally between the loaf pans.
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Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Zucchini Bread
Ingredients:
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3 cups grated fresh zucchini
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2/3 cup melted unsalted butter
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1 1/3 cup sugar
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½ cup brown sugar
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2 eggs, beaten
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2 teaspoons baking soda
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Pinch salt
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3 cups whole wheat flour
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2 teaspoons cinnamon
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1/2 teaspoon nutmeg
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1 cup walnuts (optional)
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1 cup raisins or dried cranberries (optional)
Content per Serving for Key DASH Nutrients and Energy
Energy (Calories): 234
Total Fat (grams): 10
Calories From Fat (% total Calories): 38
Saturated Fat (g): 2
Calories From Saturated Fat (% total Calories): 8
Cholesterol (Mg):23
Calcium (Mg): 29
Magnesium (Mg): 7
Potassium (Mg): 95
Fiber (g): 5