By the time August rolled around, Granny always had plenty of shiny, dark green zucchini in her garden, even after giving basketfuls away to neighbors and to her local church.
A hunk of fresh zucchini bread resting on our counter next to Granny’s coffee pot that hooted like an owl as it brewed didn’t last long when neighbors came to call.
- 1 cup granulated sugar
- 1/3 cup of canola or corn oil
- 3 egg whites
- 2 teaspoons of vanilla
- 3 cups "white" whole wheat or whole wheat pastry flour
- 1 teaspoons of baking soda
- 1/4 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 2 cups grated zucchini
- 1/2 cup chopped pineapple
- 1/2 cup of raisins
- 1/2 cup of walnuts
- Coat a Bundt pan with non-stick spray. Preheat oven to 350° F. In a large bowl, add sugar, oil, egg, and vanilla, beat on high with an electric mixer. In another bowl, whisk flour, baking soda, powder, cinnamon, nutmeg.
- Slowly mix in flour mixture with wet ingredients, stirring with a wooden spoon until the flour is just combined, mixture will be slightly dry. Fold in zucchini, pineapple, raisins, and walnuts, and stir until the zucchini is well distributed and the batter is moister.
- Spoon into bunt pan and bake 45 minutes to 1 to hours until the top of the cake springs back to the touch. Transfer to a wire rack and cool 2 to 3 minutes in the pan. Turn the cake out onto the wire rack and cool completely before slicing. If not serving immediately, wrap tightly in aluminum foil and store counter top for up to 5 days.
Nutritional Stats Per Serving (1 slice): 272 calories, 5 g protein, 45 g carbohydrates, 8g fat (0 g saturated), 0 mg cholesterol, 4 g fiber, 127 mg sodium.
Weight Watchers® Points Plus: 7