i picked up some beautiful looking zucchini at the union square greenmark, and thought - instead of roasting them, like i usually do, why not make a zucchini bread?
fruit/vegetables cake-bread {more like it, given the butter, sugar, and eggs involved} are usually a more attractive option for me. i like to have a sliver of whatever dessert i’ve made after dinner, and if it can incorporate nutrients, all the better!
i adapted this an apple bread recipe in mark bittman’s how to cook everything. i used zucchini because it looked so darn beautiful, but the vegetable is also jammed packed with folate, potassium, manganese & vitamin A. the rind contains all that lovely beta carotene, so don’t peel the vegetable before shredding. i also added a half cup of pecans to the mix because as we all know - nuts are a super food. pecans are a great source of vitamin E, calcium, magnesium, potassium, zinc and fiber, as well as antioxidants. whew! that’s a lot of nutrition! i also increased the ratio of whole wheat flour to add just a notch more fiber. —nadiact
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