Some form of carb with Greek yogurt and/or fresh fruit is my go-to on-the-go breakfast. Therefore, breads, muffins and things of that nature are great for a busy week of work.
Luckily, zucchini has one of the longer seasons as far as fresh summer veggies are concerned, making them relatively cheap year-round. On a side note, zucchini are one of the easier veggies to grow. They’re very tolerant to both heat, cold, and water variations and tend to produce more than plants of equal size.
Now might be a good time to mention that bugs ate my zucchini plant this year…but not before I harvested nearly 10 zucchini or so! 😀 I was committed to organic gardening.
If sneaking veggies into recipes were a hobby, it would be one of mine. Or maybe it is? I don’t know, but I enjoy it regardless. Finding ways to disguise veggies in various recipes not only adds nutrition, but it bulks up portion while decreasing caloric content. All good things.
After halving the number of chocolate chips in this recipe (1/2 cup is PLENTY, I assure you), this bread was a decent nutritional start to my every morning last week. As for taste, well…no complaints here. It was good til the last crumb.
1/4 cup honey
1 cup mashed banana, about 3 small bananas
1/2 cup brown sugar
1 tsp vanilla extract or vanilla bean paste
1 cup whole wheat pastry flour
3/4 cup all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 medium zucchini, grated
1/2 cup chocolate chips
Preheat oven to 350. Lightly grease a standard-sized loaf pan.
Beat together the eggs, honey, banana, brown sugar, and vanilla until well-combined.
In a medium-sized bowl, sift together the flours, salt, baking powder, baking soda, and cinnamon. Mix into the egg/banana mixture just until combined.
Stir in the zucchini and chocolate chips, just until combined.
Pour into the loaf pan and bake for 50 to 55 minutes or until a toothpick inserted comes out clean. Let rest for 20 minutes before removing from the loaf pan. Cool completely on a wire rack. Yield: 10 slices.
Nutrition Information (per slice): 226 calories; 3.9 g. fat; 43 mg. cholesterol; 353 mg. sodium; 46.1 g. carbohydrate; 3.0 g. fiber; 3.4 g. protein
Result: It’s a blend of every good thing about baked breakfast items. The zucchini is less prominent in this bread vs. a zucchini bread which may appeal to most people. I think the brown sugar could be reduced to just 1/4 cup as the bread is plenty sweet (I also cut back to 1/2 cup chocolate chips from 1 cup as the recipe suggested). Simple to make and is the perfect sweet treat to start, or finish, a day. Enjoy![/print_this]
I am actually “off” today and my business partner and I are going to get get our suits on and go around to LOTS of internists offices in the area to drum up new business. It should be a productive day, let’s hope!
Question: What are you looking forward to this weekend?
P.S. If you didn’t weigh in yesterday (where was everyone?!) on what you would like to see more of on Prevention RD, please do so! 😀 Thanks in advance!