Wheat Zucchini Bread

Part of what I love to do as a baker and as a Registered Dietitian is to take my favorite recipe and make it a tad healthier so that people with medical concerns can enjoy some yummies too! For this recipe I took my previously published zucchini bread recipe and tweaked it to have less sugar, use part whole wheat flour and switched out the vegetable oil for olive oil for added heart healthy unsaturated fats. I also used more egg whites over yolks which lowers the total cholesterol! I hope you enjoy this tasty modification!

ingredients 2 eggs and 2 egg whites, beaten 1 ½ cup sugar 1 cup olive oil 2 cups zucchini, finely grated 2 tsp vanilla 2 cups all-purpose flour 1 cup whole wheat flour 1 tbsp ground flax seed 1 tsp salt 1 tsp baking soda 1 tsp baking powder 3 tsp cinnamon

directions preheat oven to 350F grease two 8x4” loaf pans or four mini loaf pans and set aside finely grate zucchini until you yield 2 cups grated, ~2 medium zucchini in a large bowl, mix all wet ingredients mix all dry ingredients in a separate bowl sift dry ingredients in to wet stir dry ingredients in to wet thoroughly pour batter in to pans, bake for 50-60 min. enjoy!