Iron-rich, Vegan Zucchini Bread
Created By: Brittany Logan, 2016
Yield: 3 Servings
Yield: 3 Servings
Nutritional Benefits: While most savory dessert recipes, especially those that are processed and sold in grocery stores, are non-vegan and contain high amounts of added sugar and fat, with little to no nutrients, this dessert recipe on the other hand does and is here to change the stereotype. This recipe provides 7.8% of an individual’s daily recommended iron consumption.
Ingredients:
55 g Shredded Zucchini (with peel) 49 g Sugar 8.71 g Black Beans (mashed) 8.71 g Vegetable Oil (soybean) 1.08 g Vanilla Extract 75 g Fresh Banana 22.5 g All-purpose Flour 22.5 g Cream of Wheat 1.025 g Baking Soda 0.69 g Salt 0.325 g Cinnamon (ground) 0.14 g Cloves (ground) 0.187 g Baking Powder 7.30 g Chopped Walnuts 9.06 g Raisins |
Nutritional Information (Per Serving):
Calories: 172.7 Carbohydrates: 33.5 g Fats: 4.7 g Cholesterol: 0.0 mg Protein: 2.0 g Vitamin A: 6.9% Vitamin C: 5.5% Calcium: 2.4% Zinc: 1.5% Iron: 7.8% |
Directions:
Heat oven to 350°F. Grease bottom only of 1 (8x4-inch) loaf pan with shortening or cooking spray.
In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins.
Bake 8-inch loaves for about 30 minutes, or until toothpick inserted in center comes out clean. Cool pan on cooling rack 10 minutes.
Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 1 hour, before slicing. Wrap tightly and refrigerate up to 10 days.
Heat oven to 350°F. Grease bottom only of 1 (8x4-inch) loaf pan with shortening or cooking spray.
In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins.
Bake 8-inch loaves for about 30 minutes, or until toothpick inserted in center comes out clean. Cool pan on cooling rack 10 minutes.
Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 1 hour, before slicing. Wrap tightly and refrigerate up to 10 days.