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ZUCCHINI BREAD ZUCCHINI BREAD

Zucchini bread

  • Preparation time: 20 min
  • Cooking time: 1 h
  • 1 loaf (≈10 slices)

Dietitian’s note: Adding vegetables in baked goods always adds moisture plus it boosts nutrient content – it’s a win-win!

Stephanie Jamain, RD | Dietitian at Abbott Nutrition

Vegetarian Respects a lacto-ovo-vegetarian diet

Print this recipe

WHAT YOU NEED

  • 235 mL (1 bottle) Vanilla or Chocolate PediaSure Complete®
  • 80 mL (⅓ cup) extra-virgin olive oil
  • 80 mL (⅓ cup) maple syrup
  • 2 eggs
  • 10 mL (2 tsp) vanilla extract
  • 375 mL (1½ cups) grated zucchini (about 1 medium zucchini)
  • 7.5 mL (1½ tsp) baking powder
  • 5 mL (1 tsp) ground cinnamon + more to swirl on top
  • 2.5 mL (½ tsp) salt
  • 500 mL (2 cups) whole wheat flour

HOW TO MAKE IT

  1. Preheat oven to 160°C (325°F). Grease a 23-cm x
    13-cm (9-inch x 5-inch) loaf pan to prevent the bread
    from sticking.
  2. In a large mixing bowl, combine olive oil and maple syrup. Beat them with a whisk until they are combined. Add eggs, vanilla extract, and PediaSure Complete®. Beat well. With a big spoon, stir in the grated zucchini.
  3. In a separate bowl, mix together baking powder, cinnamon, salt, and flour..
  4. Gently fold the wet ingredients into the dry ingredients.
  5. Pour the batter into the greased loaf pan and sprinkle lightly with additional cinnamon.
  6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it.

NUTRITION FACTS

Serving size: 1 slice

Calories 230

Fat 10 g

Iron 1.5 mg

Carbohydrate 29 g

Dietary fibre 3 g

Protein 6 g

TIP

  1. Freeze individual slices of this recipe and reheat for breakfast or as a snack.

Nutrition Information of recipe was calculated with original PediaSure Complete® formulation.

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