{"id":5069,"date":"2020-09-28T13:49:43","date_gmt":"2020-09-28T17:49:43","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=5069"},"modified":"2021-10-22T12:00:34","modified_gmt":"2021-10-22T16:00:34","slug":"test-kitchen","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2020\/09\/28\/test-kitchen\/","title":{"rendered":"Test Kitchen: Zucchini Bread"},"content":{"rendered":"

Mia Sugarman, SAR, Dietetics \u201922<\/em>
\nPatricia Orus-Deya, SAR, Dietetics \u201923<\/em><\/p>\n

\"\"<\/p>\n

Sargent Choice
\n<\/strong>Whole Wheat Zucchini Bread
\n<\/strong>Recipe modified from Cookie and Kate
\nYield: 1 Loaf<\/p>\n

Ingredients:
\n<\/strong>\u2153 cup extra-virgin olive oil
\n\u00bd cup honey or maple syrup
\n2 eggs
\n\u00bd cup milk of choice
\n1 teaspoon baking soda
\n1 teaspoon ground cinnamon + more to swirl on top
\n2 teaspoons vanilla extract
\n\u00bd teaspoon fine-grain sea salt
\n\u00bc teaspoon ground nutmeg
\n1 \u00bd cups grated zucchini (1 medium zucchini, use a paper towel to squeeze out any excess moisture before stirring into batter)
\n1 \u00be cups white whole wheat flour, or regular whole wheat flour<\/p>\n

Optional add-ins: dried fruit or chocolate chips<\/p>\n

Directions:<\/strong><\/p>\n

    \n
  1. Preheat the oven to 325\u00b0F and grease a 9\u201d x 5\u201d loaf pan.<\/li>\n
  2. In a large mixing bowl, combine the olive oil and honey. Beat with a whisk until thoroughly combined.<\/li>\n
  3. Add eggs and beat well.<\/li>\n
  4. Add the milk, baking soda, cinnamon, vanilla, salt, and nutmeg. Whisk until blended.<\/li>\n
  5. Using a large spoon, stir in the zucchini. Once combined, add flour and stir until mixed well. Don\u2019t worry if there are some lumps in the batter.<\/li>\n
  6. Pour the batter into a greased pan and sprinkle with additional cinnamon. Use a knife to create a cinnamon-swirl or zig-zag pattern.<\/li>\n
  7. Bake for 55 to 60 minutes, or until a toothpick comes out clean.<\/li>\n
  8. Cool for 20 mins in the loaf pan, then transfer to a wire rack to cool for an additional 20 minutes.<\/li>\n<\/ol>\n

    Notes:<\/em><\/p>\n

      \n
    • This is a moist bread and will only keep for 2-3 days at room temperature. Store in the \"\"refrigerator for 5-7 days, or in the freezer for 3 months.<\/li>\n
    • To make vegan, use maple syrup, milk alternative, and flax eggs (1 tbsp ground flax + 3 tbsp water per egg)<\/em><\/li>\n<\/ul>\n

      What we liked\u2026<\/span><\/strong><\/p>\n

        \n
      • <\/span>The same recipe could be used to make a variety of dishes such as bread, muffins and cake.\u00a0<\/span><\/li>\n
      • Zucchini bread is great with breakfast, snack, or dessert!<\/span><\/li>\n
      • <\/span>The recipe can be made vegan by using flaxseed in place of eggs, and a milk alternative.<\/span><\/li>\n
      • <\/span>We liked that the bread tasted sweet and was moist, with the option to add additional toppings.<\/span><\/li>\n
      • <\/span>A variety of fruits and vegetables could be used instead of zucchini,\u00a0such as banana or pumpkin. <\/span><\/li>\n
      • <\/span>The preparation for the recipe was quick and easy. <\/span><\/li>\n
      • <\/span>We liked the texture and fiber that the whole wheat flour provided.<\/span><\/li>\n<\/ul>\n

        What we might modify…<\/span><\/strong><\/p>\n

          \n
        • <\/span>An oven is required to make this recipe, so we will be on-the-hunt for a microwave dorm version!<\/span><\/li>\n
        • <\/span>We would have a back-up grater to grate the zucchini if the food processor didn’t do the trick!<\/span><\/li>\n
        • <\/span>We would be precise with recipe measurements to ensure the dish was not too dry.<\/span><\/li>\n<\/ul>\n

          \"\"<\/p>\n

          Suggestions\u2026 <\/span><\/strong><\/p>\n

            \n
          • <\/span>You can top the recipe with nuts or hemp seeds to add protein.<\/span><\/li>\n
          • <\/span>Give yourself enough time to ensure the zucchini is finely chopped.<\/span><\/li>\n
          • <\/span>You can use any type of oil you like, including olive oil, avocado oil, and canola oil.<\/span><\/li>\n<\/ul>\n

            Nutritional Value: <\/span><\/strong><\/p>\n

              \n
            • <\/span>The white whole wheat flour is a source of fiber. It contains all the parts of the grain in their original proportions, which is why it’s considered “whole!”<\/span><\/li>\n
            • The olive oil is a good source of unsaturated fat and can help promote healthy cholesterol levels.<\/li>\n
            • The zucchini is a source of fiber and antioxidants.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

              Mia Sugarman, SAR, Dietetics \u201922 Patricia Orus-Deya, SAR, Dietetics \u201923 Sargent Choice Whole Wheat Zucchini Bread Recipe modified from Cookie and Kate Yield: 1 Loaf Ingredients: \u2153 cup extra-virgin olive oil \u00bd cup honey or maple syrup 2 eggs \u00bd cup milk of choice 1 teaspoon baking soda 1 teaspoon ground cinnamon + more to […]<\/p>\n","protected":false},"author":16590,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,12],"tags":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/5069"}],"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\/16590"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/comments?post=5069"}],"version-history":[{"count":2,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/5069\/revisions"}],"predecessor-version":[{"id":5074,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/5069\/revisions\/5074"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/media?parent=5069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/categories?post=5069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/tags?post=5069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}