Makes 24 slices
Prep time: 15 minutes
Cooking time: 1 hour
Cooling time: 40 minutes
- 500 mL (2 cups) whole-wheat flour
- 250 mL (1 cup) all-purpose flour
- 25 mL (2 tbsp) ground cinnamon
- 5 mL (1 tsp) baking soda
- 5 mL (1 tsp) baking powder
- 2 omega-3 eggs
- 1 egg white
- 125 mL (½ cup) canola oil
- 125 mL (½ cup) low-fat milk
- 375 mL (1½ cups) packed brown sugar
- 15 mL (1 tbsp) vanilla extract
- 750 mL (3 cups) grated zucchini, approximately 4 medium-size zucchinis
- 75 mL (⅓ cup) chopped walnuts (optional)
- Preheat oven to 160° C (325° F).
- In a large bowl, stir together whole-wheat and all-purpose flours, cinnamon, baking soda and baking powder.
- In another bowl, whisk together eggs and egg white, oil, milk, sugar and vanilla. Stir in zucchini.
- Pour egg mixture over flour mixture and stir until well blended. Stir in walnuts, if using.
- Spoon batter into 2 lightly sprayed 1.5 L (8" x 4") loaf pans and bake for about 1 hour or until tester comes out clean.
- Let cool in pan for 20 minutes then remove from pan and let cool completely.
Nutrition information per serving
(One slice, without walnuts*)
- Calories: 157
- Protein: 3 g
- Total Fat: 5 g
- Saturated Fat: 1 g
- Cholesterol: 16 mg
- Carbohydrates: 26 g
- Fibre: 2 g
- Sodium: 176 mg
- Potassium: 138 mg
*Note: the addition of walnuts adds 9 calories and 1 g of fat.
How Heart&Stroke Foundation dietitians made the recipe healthier
- The original recipe contained 13 g of fat per serving. To lower the fat content of the recipe we reduced the amount of oil by half, substituted 1 egg white for a whole egg, increased the amount of zucchini and added low-fat milk. The chopped walnuts were made optional, even though by reducing the amount of nuts they only added 1 g of fat. The fat content of the recipe is now 5 g, or 6 g including the walnuts, per serving.
- We increased the fibre to 2 g by changing part of the flour to whole wheat.
- We reduced the caloric value from 255 calories to 157 calories.
Posted: August 2010