This interesting zucchini bread has crunchy pecans and chewy raisins for added flavor and fiber. When you add nuts to any recipe, you also add protein.
INGREDIENTS | SERVES 16; Serving Size 1 slice
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 tablespoon cinnamon
- 3 eggs, beaten
- 1 cup canola oil
- 2 cups sugar
- 2 cups grated zucchini
- 1 cup chopped pecans
- 1 cup raisins
Preheat oven to 350°F. Oil 2 loaf pans and set aside.
Combine the flour, salt, baking soda, baking powder, and cinnamon in a bowl.
Mix the eggs, oil, and sugar in another bowl.
Add the zucchini and dry ingredients alternately until fully incorporated into a smooth batter. Fold in the pecans and raisins and scrape the batter into the loaf pans.
Bake for 60 minutes, cool on a rack, and wrap when cool.
Protein: 4.10 grams
Carbohydrates: 52.14 grams
Fiber: 2.08 grams
Fat: 19.28 grams
Zucchini and Carrot Bread
Adding vegetables to bread started during World War II when flour was rationed. Resourceful cooks substituted vegetables for flour. Today, we do this to add fiber and flavor to quick breads. Zucchini is a wonderful bread to make when you have a garden that is overproducing zucchini! Make extra loaves and freeze them for a nice treat in December.