Wordless Wednesday | Zucchini

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I grow zucchini every year and every year I have more than enough and end up freezing most of it. When frozen you can use zucchini all winter to make zucchini bread, add to cookies, or just cook and serve as a side dish. My family loves it.

Nutrition information for zucchini

Zucchini is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Thiamin, Riboflavin, Niacin, Vitamin B6 and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Magnesium, Potassium, Copper and Manganese.

Vitamins
Amounts Per Selected Serving (serving size 1 cup sliced)
Vitamin A 2011 IU 40%
Beta Carotene 1206 mcg
Lutein+Zeaxanthin 2070 mcg
Vitamin C 8.3 mg 14%
Vitamin E (Alpha Tocopherol) 0.2mg 1%
Vitamin K 7.6 mcg 9%
Thiamin 0.1 mg 5%
Riboflavin 0.1 mg 4%
Niacin 0.8 mg 4%
Vitamin B6 0.1 mg 7%
Folate 30.6 mcg 8%
Food Folate 30.6 mcg
Dietary Folate Equivalents 30.6 mcg
Pantothenic Acid 0.2 mg 2%
Choline 16.9 mg
Betaine 0.5 mg

Blueberry Zucchini Bread

3 Large Eggs
1/2 Cup Canola Oil
1/2 Cup Unsweetened Apple Sauce
3 tsp Vanilla
1 tsp Lemon Juice
1/4 Cup Brown Sugar
3/4 Cup Sugar
1 Cup Splenda
2 Cups Shredded Zucchini
1/8 tsp Nutmeg
1 Tbsp Cinnamon
1 tsp Salt
2 tsp Baking powder
1/4 tsp Baking Soda
1 1/2 Cups White Flour
1 1/2 Cups Whole Wheat Flour
1 Pint Blueberries

Recipe makes 2, 9″ loaf pans with 12 slices per loaf. 1 slice per serving.

1.) Preheat oven to 350 and grease pans.

2.) Using hand mixer on low, mix eggs, oil, applesauce, vanilla, lemon juice and sugars. Stir in zucchini.

3.) Add nutmeg, cinnamon, salt, baking powder, baking soda and flour. Mix just until blended. Do not over mix. Stir in blueberries.

4.) Bake for 60-75 minutes. Bread is done when toothpick inserted 2″ from edge of pan comes out clean.

5.) Cool in pan for 20 minutes. Cool completely on wire rack.

Number of Servings: 24

http://www.linkytools.com/basic_linky_include.aspx?id=30752

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Wordless Wednesday | Zucchini
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23 Comments

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