Sunday, March 9, 2014
By JEFF PETERSON
This is for all of you looking for something to eat between meals. Try zucchini bread!
I know a lot of you don't mind banana bread, but say "Yuck" to zucchini bread. I used to be that person, that is until I actually tried it. It's funny, sometimes we are so nervous about trying something different.
All my five kids beg for zucchini bread, and it disappears in just a matter of hours. And not only is it delicious, but it's very healthy for you as well.
Zucchini is high in fiber, it lowers cholesterol, it's high in vitamins A and C, there are plenty of antioxidants that fight cancer, and it can help lower blood pressure, among other things.
And here's a nice thing: If you don't have lots of people in your home who will chow down on zucchini bread, you can put it in the fridge or freezer; it'll keep for weeks.
Eat this treat for snacks. It's even a good breakfast on the go. Give it a try, and enjoy that vegan thing.
VEGAN ZUCCHINI BREAD
6 tablespoons ground flax seeds
1/2 cup warm water
2 cups turbinado sugar or light brown sugar
1/2 cup water
1/2 cup oil
1/2 cup applesauce
1 teaspoon vanilla
2 1/2 cups grated zucchini
2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
2 teaspoons nutmeg
2 teaspoons salt
Grease two loaf pans. Mix flax seeds and warm water together. Add sugar, oil, applesauce and vanilla and beat well. Add grated zucchini and stir until is combined. In a separate bowl, sift together remaining ingredients. Add dry mixture to wet mixture and stir ingredients until everything is moist and mixed together evenly. Divide batter between prepared pans. Bake at 350 degrees for 50 to 55 minutes, or until knife inserted in center of loaf comes out clean. Let cool before slicing and then serve.
Jeff Peterson anchors the 5 a.m. and 5 p.m. news on WGME-TV and is a vegan.