Healthy recipe: Blue ribbon zucchini bread | SteamboatToday.com

Healthy recipe: Blue ribbon zucchini bread

Blue ribbon zucchini bread

This moist bread freezes well and is a great way to use your excess zucchini.

2 1/2 cups flour

1/2 cup wheat germ

2 teaspoons baking soda

1 teaspoon salt

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1/2 teaspoon baking powder

3 eggs

1/2 cup sugar

1 cup packed brown sugar

1/2 cup canola oil

1 tablespoon maple flavoring

2 cups shredded zucchini,

1/3 cup chopped walnuts

Cooking spray

Preheat oven to 350 degrees. In a medium bowl, stir together flour, wheat germ, baking soda, salt and baking powder; set aside. In a separate bowl, beat together eggs, sugars, oil and maple flavoring until thick and foamy. Stir egg mixture into the flour mixture until evenly combined. Press excess moisture out of the zucchini, and then add zucchini and nuts to the batter. Prepare two 9 x 5 x 3-inch bread pans by coating them with cooking spray and lightly dusting with flour. Spoon the batter into the prepared pans. Bake for 45 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes before removing from pans. Makes two loaves/16 slices.

Adapted from The Best of Simply Colorado Cookbook. Colorado Dietetic Association.

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