{"id":1096,"date":"2014-09-05T14:16:52","date_gmt":"2014-09-05T19:16:52","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=1096"},"modified":"2016-03-02T13:13:24","modified_gmt":"2016-03-02T18:13:24","slug":"test-kitchen-whole-wheat-zucchini-bread","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2014\/09\/05\/test-kitchen-whole-wheat-zucchini-bread\/","title":{"rendered":"Test Kitchen: Whole-Wheat Zucchini Bread"},"content":{"rendered":"

By Caroline Patrick, Graduate Nutrition Student<\/em><\/p>\n

This week students returned to the Charles River Campus, leaving behind lazy sunny days and the comforts of home. But, alas no need to worry\u2014zucchini bread can sweeten the transition. This indulgence is Sargent Choice\u00a0<\/i>approved and will have you\u00a0feeling better before you can say \u201cDean Elmore\u201d!<\/p>\n

Zucchini bread is classified as a “quick bread,” meaning it uses baking soda and baking powder, rather than yeast, as its leavening source. This yields ready-to-eat bread in a fraction of the time. This bread has been adapted from Ellie Krieger\u2019s recipe, who is a Registered Dietitian with her own show on the Food Network. Krieger made several healthy swaps that decrease the sugar and saturated fat while adding nutrition without losing flavor or decadence.<\/p>\n

For instance, applesauce replaces some of the eggs and oil typically called for in zucchini bread. (Yep\u2014applesauce instead of eggs!) Applesauce contains large amounts of pectin, which lends to its ability to act as a binder in recipes. In other words, the pectin keeps all the wet ingredients together, providing structure while simultaneously adding rich moisture in the baked product.<\/p>\n

Whole-wheat flour adds nutrients, fiber, and a nutty flavor ultimately making it more satisfying. Additionally, using vegetable oil in place of butter cuts down significantly on the saturated fat content. Throw in the oh-so-nutritious omega-3 packed walnuts, and you\u2019ve got a showstopper!<\/p>\n

Seriously, I would like to thank the genius who thought to put zucchini into a baked good. This veggie has entered the dessert ring and it\u2019s beating out competitors (in my pantry) with the help of a few easy, healthful substitutions.<\/p>\n

 <\/p>\n

Ultimately this recipe will have everyone clamoring for seconds\u2014I saw it with my own eyes!<\/p>\n

\"zucchini-225x300\"
\n<\/a><\/p>\n

Sargent Choice Zucchini Bread
\n<\/b>Recipe modified from Ellie Krieger<\/em><\/p>\n

Yield: 1 loaf\/12 slices (3\/4\u201d thickslice)<\/p>\n

Ingredients
\n<\/b>1 \u00bd cups whole-wheat flour
\n\u00bd cup sugar
\n1 tsp. baking soda
\n\u00bd tsp. baking powder
\n1 tsp. ground cinnamon
\n\u00bd tsp. nutmeg
\n\u00bc tsp. salt
\n1\/3 cup vegetable oil
\n\u00bd cup unsweetened applesauce
\n2 large eggs, beaten
\n1 small zucchini (6 ounces), coarsely grated, about 1 \u00bc cup
\n1\/3 cup chopped walnuts<\/p>\n

Directions<\/b><\/p>\n

    \n
  1. Preheat oven to 350 degrees. Lightly oil 9\u201dx5\u201d loaf pan with nonstick cooking spray and set aside.<\/li>\n
  2. Whisk together the whole wheat flour, sugar, baking soda, baking powder, cinnamon, nutmeg and \u00bc teaspoon salt in a large bowl. In another large bowl, whisk together oil, applesauce, and eggs.\u00a0 Stir in zucchini.\u00a0 Stir wet ingredients into dry ingredients, mixing just enough to combine.\u00a0 Stir in walnuts.<\/li>\n
  3. <\/strong>Pour batter into prepared pan. Bake until wooden skewer inserted into center comes out clean, 50-60 minutes.\u00a0 Cool 15 minutes in pan, then transfer bread to rack to cool completely before slicing (if you can wait!).<\/strong><\/li>\n<\/ol>\n

    \u00a0<\/b><\/p>\n

    Nutrition Facts per serving (1 slice): <\/b><\/p>\n\n\n\n\n\n\n\n\n\n
    Calories <\/b><\/td>\n180<\/td>\n<\/tr>\n
    Fat<\/b><\/td>\n9 g<\/td>\n<\/tr>\n
    Saturated Fat<\/b><\/td>\n1.5 g<\/td>\n<\/tr>\n
    Protein<\/b><\/td>\n4 g<\/td>\n<\/tr>\n
    Carbohydrate<\/b><\/td>\n22 g<\/td>\n<\/tr>\n
    Fiber<\/b><\/td>\n2 g<\/td>\n<\/tr>\n
    Sodium <\/b><\/td>\n190 mg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    \u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    By Caroline Patrick, Graduate Nutrition Student This week students returned to the Charles River Campus, leaving behind lazy sunny days and the comforts of home. But, alas no need to worry\u2014zucchini bread can sweeten the transition. This indulgence is Sargent Choice\u00a0approved and will have you\u00a0feeling better before you can say \u201cDean Elmore\u201d! Zucchini bread is […]<\/p>\n","protected":false},"author":8774,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,12],"tags":[83,86,88],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/1096"}],"collection":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/users\/8774"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/comments?post=1096"}],"version-history":[{"count":3,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/1096\/revisions"}],"predecessor-version":[{"id":1400,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/1096\/revisions\/1400"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/media?parent=1096"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/categories?post=1096"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/tags?post=1096"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}