Zucchini Bread

Unlike bananas, which tend to be tastier when they’ve become over-ripe, zucchini is at its best before it matures. Zucchini itself is a super-health food that’s rich in vitamins and minerals. It’s also a great source of dietary fiber. So not only is this an incredibly yummy and convenient snack to have on hand, it’s good for you too!

It’s best to thickly grate your zucchini when you’re making zucchini bread. I know it’s tempting to peel the skin but you should actually leave it on because it’s full of healthy vitamins and minerals. It also contributes to the texture and adds a nice color to the bread once it melts in.

Try to pick up a smaller zucchini if you can, around 8 to 10 inches long, because the larger zucchini tend to be quite dry and bitter. How you choose to grate it really depends on what kitchen equipment you have available. If you’re grating a small amount, then a cheese grater will work perfectly. But if you’re grating a larger amount of zucchini, it’s probably better to use a food processor that’s fitted with a grating disk.

Zucchini bread isn’t too bad on the calorie front. It’s not exactly a staple food for cutting calories but it’s not the worst either. There are 150 calories in an average slice of zucchini bread and about half of those calories are carbs. If you want to reduce the calorie content in your zucchini bread, you can simply substitute or reduce some of the higher calorie ingredients such as sugar and butter.