Zucchini Bread

This is a good sweet bread for breakfast or snacking.

INGREDIENTS:

• ½ cup (120 ml) egg substitute
• 2/3 cup (160 ml) canola oil
• ¼ cup (50 g) sugar
• 1 1/3 cups (160 g) peeled and grated zucchini
• 2 teaspoons vanilla
• 2 cups (250 g) flour
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup (55 g) chopped pecans

PREPARATIONS:

1. With a mixer, beat egg substitute until light and foamy.
2. Add oil, sugar, grated zucchini, and vanilla, and mix well.
3. Combine flour, baking powder, cinnamon, nutmeg, and pecans.
4. Add the flour mixture to the zucchini mixture and mix well.
5. Pour the batter into a greased 2-pound (900 g) coffee can or a 2-quart (1.9 L) mold.
6. Place the can or mold in a slow cooker.
7. Cover the top with 3 paper towels.
8. Cover and bake on high for 3 to 4 hours.

YIELD: 8 servings

NUTRITIONAL INFORMATION PER SERVING:

• 37 g water
• 372 calories (59% from fat, 6% from protein, 35% from carb)
• 6 g protein
• 25 g total fat
• 2 g saturated fat
• 14 g monounsaturated fat
• 7 g polyunsaturated fat
• 32 g carb
• 2 g fiber
• 7 g sugar
• 86 mg phosphorus
• 42 mg calcium
• 2 mg iron
• 61 mg sodium
• 171 mg potassium
• 103 IU vitamin A
• 0 mg ATE vitamin E
• 4 mg vitamin C
• 0 mg cholesterol

TIPS:

• For added texture and flavor, you can add raisins or shredded coconut to the batter.
• Sprinkle a little cinnamon sugar on top of the bread before baking to create a delicious crust.
• Serve the zucchini bread with a spread of cream cheese or butter for a delightful treat.

Zucchini bread is a delicious and nutritious treat that can be enjoyed for breakfast or as a snack. This recipe offers a delightful combination of flavors, including the natural sweetness of grated zucchini, warm cinnamon, and nutmeg spices, and the crunchiness of chopped pecans. With simple ingredients and easy preparation, zucchini bread can be made by anyone, from experienced bakers to beginners.

To make this zucchini bread, start by beating the egg substitute until light and foamy. Then, add canola oil, sugar, grated zucchini, and vanilla, and mix well. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and chopped pecans. Gradually incorporate the dry mixture into the zucchini mixture, ensuring a well-mixed batter.

The next step is to pour the batter into a greased 2-pound coffee can or a 2-quart mold. This size is ideal for baking the bread in a slow cooker. Place the can or mold in the slow cooker and cover the top with three paper towels. This helps to absorb excess moisture and create a moist yet firm texture.

Allow the zucchini bread to bake on high for 3 to 4 hours, and a wonderful aroma will fill your kitchen as the bread cooks. Once baked, let it cool before slicing into thick, moist slices of goodness. Each serving of this zucchini bread is packed with flavor and provides a satisfying treat.

With 372 calories per serving, this bread can be enjoyed in moderation as part of a balanced diet. It contains 6 grams of protein, 25 grams of total fat, and 32 grams of carbohydrates. The zucchini adds moisture and a subtle sweetness to the bread while contributing essential vitamins and minerals.

To enhance the zucchini bread, you can add raisins or shredded coconut to the batter for added texture and flavor. Sprinkling a little cinnamon sugar on top of the bread before baking creates a delicious crust that adds to its appeal. Serve the zucchini bread with a spread of cream cheese or butter for an extra touch of indulgence.

In conclusion, zucchini bread is a delightful and versatile baked treat that can be enjoyed for breakfast, as a snack, or even as a dessert. Its moist texture, combined with the flavors of zucchini, cinnamon, and pecans, creates a satisfying and flavorful experience. Try this recipe and savor the deliciousness of zucchini in a whole new way.