I didn’t get out of bed until 10am this morning. That is unprecedented. Mr. Prevention’s parents are in town and he got up early, so I basked in the glory of being off Lily morning duty and having the bed to myself 😀 Glorious!
I stumble down to the kitchen for my morning iced coffee and found donuts littering the kitchen island. And some seedless green grapes (good call, hubby). Apparently Mr. Prevention had also taken a donut run this morning. And you know…me + donuts. Dangerous.
I cut a donut in half and piled some fruit onto my breakfast plate. I took a bite of the donut and immediately thought, 1) I can make better than this…baked, 2) zucchini bread trumps donuts, and 3) tack on another 1/2 mile to your run today, Nicole.
Between Mr. Prevention’s work travel and my insane hours and lacking desire to cook, our CSA veggies have been a struggle at times to get through. Even though Mr. Prevention has “expanded his horizons” (per the dinner talk last night, I think my mother-in-law is very happy to see he married someone who got him to the point of eating something outside his staple food groups of pizza, buffalo wings, peanut butter and jelly, and candy), he’s still warming up to things like cabbage and collard greens. If you were to ask him what I make at home it would be “tofu” and “quinoa”…all the time.
Our CSA has also been bringing zucchini that are HUGE. Several pounds each huge.
When found with an abundance of zucchini…make zucchini bread.
I quickly searched my recipe archives for a recipe and this one caught my eye. I love that it uses a 2:1 applesauce to oil ratio, as well as walnuts for the omega 3 fatty acids…and that added crunch! This recipe uses all whole wheat pastry flour (sub in white whole wheat flour if you can’t find the pastry flour), packing in additional fiber and nutrients.
I also love the portion size…1/8th of a loaf vs the standard 1/10th of a loaf. 😉
2 1/2 cups zucchini (~ 2 medium), shredded
1 cup unsweetened applesauce
1/2 cup canola oil
3 eggs, lightly beaten
2 tsp vanilla extract
1 cup sugar
3 cups whole wheat pastry flour or white whole wheat flour
1 Tbsp ground cinnamon
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1/2 cup walnuts, chopped
Preheat oven to 350 F. Spray two (8-in x 4-in) loaf pans with cooking spray.
Mix zucchini, applesauce, oil, eggs, vanilla, and sugar until well blended. Stir in remaining ingredients except the walnuts until well blended. Fold in walnuts.
Divide batter evenly among prepared pans. Bake 50-60 min until an inserted toothpick comes out clean. Cool for 10 minutes before removing loaves and cooling completely on wire racks.
Yield: 2 loaves (8 servings/loaf).
Nutrition Information (per slice, 1/8th loaf): 228 calories; 10.4 g. fat; 35 mg. cholesterol; 242 mg. sodium; 30.5 g. carbohydrate; 2.8 g. fiber; 1.9 g. protein
Result: Just as good as any zucchini bread I’ve had while being whole wheat and full of healthier fats from the canola oil and walnuts. Quick breads like this are easy to make and perfect for a quick on-the-go breakfast or snack. Mr. Prevention devoured a loaf on his own and never questioned if it was “real” zucchini bread. Delicious!
It’s a pretty one here in southwest Michigan. I do believe it’ll be off to the beach in just a bit. Outside of that, I haven’t a clue what’s on the agenda, but I do plan to get in a run at some point.