If you have a green thumb, you may have a few extra zucchinis lying around from the summer harvest.
You can always try zoodles, but if you want a quick, easy way to make the most of the squash, try this bread recipe from the Mayo Clinic (so you know it’s good for you, too!):
Zucchini Bread | Yield: 2 loaves
Ingredients
- 6 egg whites
- 1/4 cup canola oil
- 1/2 cup unsweetened applesauce
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose (plain) flour
- 1 1/4 cups whole-wheat (whole-meal) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 2 cups shredded zucchini
- 1/2 cup chopped walnuts
- 1 1/2 cups crushed, unsweetened pineapple
Directions
- Heat the oven to 350 F. Lightly coat two 9-by-5-inch loaf pans with cooking spray.
- In a large bowl, add the egg whites, canola oil, applesauce, sugar and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy.
- In a small bowl, stir together the flours. Set 1/2 cup aside. Add the baking powder, baking soda and cinnamon to the small bowl of flour.
- Add the flour mixture to the egg white mixture and using the electric mixer on medium speed, beat until well-blended. Add the zucchini, walnuts and pineapple and stir until combined. Adjust consistency of the batter with the remaining 1/2 cup flour, adding 1 tablespoon at a time. The batter should be thick and not runny.
- Pour 1/2 of the batter into each prepared pan. Bake until a toothpick inserted into the centers of the loaves comes out clean, about 50 minutes. Let the bread cool in the pans on a wire rack for 10 minutes. Turn the loaves out of the pans onto the rack and let cool completely. Cut each loaf into 9 1-inch slices and serve.
For more cooking instructions and tips, get the full recipe here from the Mayo Clinic.
