MakeItHealthy Recipe ⟶ Healthier Zucchini Bread IV

Kristen is right, her mom's zucchini bread recipe is great! We gave it a healthier spin by reducing the sugar, increasing the nuts, and adding a bit of buckwheat flour. Buckwheat flour is very nutritious: it contains the 8 amino acids, is high in lysine, and is a good source of B vitamins and iron - and it's gluten-free!

Ingredients

• 3 eggs
• 1 cup vegetable oil
• 1 ½ cups white sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup buckwheat flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 teaspoon salt
• 1 cup chopped walnuts, toasted

Cooking Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
2. Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour (or gluten-free flour), buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.
3. Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.

Nutrition Facts

• calories228.2
• carbohydrateContent25.3 g
• cholesterolContent23.3 mg
• fatContent13.2 g
• fiberContent1.4 g
• proteinContent3.4 g
• saturatedFatContent1.7 g
• sodiumContent165 mg
• sugarContent13 g