This May long weekend, I’m sharing a delightful loaf that I concocted in my kitchen one Sunday afternoon…. I had a hankering for a healthy muffin, and I was fresh out of muffin cups after trying out an online recipe that produced something resembling a dough pellet (epic fail!).  I had just been to Costco and had way more zucchinis than I knew what to do with…. sooo… voilà!  And it turned out great.

Ingredients:

  • 1.75 cups whole wheat flour
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1.5 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup canola oil
  • 1/4 cup milk
  • 1/4 cup greek yogurt fat free
  • 4 tbsp egg white
  • 2tsp vanilla
  • 1.5 cups shredded zucchini
  • 1/2 cup blueberries

 

Directions: 
 
1.  Preheat oven to 350F. 
 
2.  Mix first 6 ingredients (the dry ones) together in a large bowl. 
 
3.  Whisk together canola oil, milk, greek yogurt, egg white, and vanilla in a separate bowl until smooth.  Stir into flour mixture until batter is just moistened.  Fold zucchini and blueberries into batter. 
 
4.  Spray a standard loaf pan (8.5″ x 4.5″) with non stick spray, and pour batter in. 
 
5.  Bake 35-40 minutes, until a toothpick inserted into the centre comes out clean.
 
 
Makes 12 slices.  Per slice: 
  • Calories: 169
  • Fat: 4.8g
  • Carbs: 28g
  • Protein 3.2g

 

Note: I think this would also be good with half the white sugar (1/4c instead of 1/2 cup) – if you try this, let me know how it tastes (post a comment at the end of this post). 



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