National Zucchini Bread Day

MEDIA SEGMENT: IAND Media Spokesperson Natalie Hoefing on KCCI News 8



Registered Dietitian, Natalie Hoefing, will assist anchor in creating a delicious, nutrient-dense zucchini bread recipe that will be sure to inspire viewers to try it themselves!

  • From zucchini noodles, to zucchini chips, the versatility of zucchini is trending today. Zucchini adds moisture to this recipe and yields a high quality quick bread.

  • Natalie will walk through the different ingredients in this recipe and highlight the nutrition contributions that each ingredient provides.

  • Honey instead of refined sugar (adds vitamins and minerals and antioxidants to the final product)

  • Applesauce instead of oil (reduces total calories in bread)

  • White whole wheat flour instead of all-purpose white flour (increases fiber, without compromising the structure and texture of the bread)

Healthified Zucchini Bread

All you need:

  • 1/3 cup unsweetened applesauce

  • ½ cup honey

  • 2 eggs

  • ½ cup milk

  • 2 tsp vanilla extract

  • 1 medium grated zucchini

  • 1 ¾ cups white whole wheat flour

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

All you do: 1. Preheat oven to 325◦F. Grease a 9” x 5” loaf pan with cooking spray. 2. In a medium mixing bowl, combine applesauce, honey, eggs, milk and vanilla. Add zucchini and mix well. 3. In a large bowl, combine flour, baking soda, cinnamon and nutmeg. 4. Add zucchini mixture to flour mixture. Mix just until combined. 5. Pour mixture into loaf pan. 6. Bake for 45-55 minutes or until a toothpick inserted in center, comes out clean. Let cool and enjoy!

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