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Zucchini Bread

  • Zucchini Bread


    • 2 cups white whole wheat flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 2 cups shredded zucchini
    • 1 teaspoon vanilla extract
    • 1/3 cup canola oil
    • 2 tablespoons ground flax seed
    • 1/2 cup coconut sugar
    • 1/2 teaspoon salt
    • 2 eggs
    • 3/4 cup low-fat milk
    • 1 teaspoon olive oil


    1. Preheat oven to 350 F and coat 9 inch x 5 inch loaf pan with olive oil.
    2. Whisk milk, eggs, coconut sugar, canola oil and vanilla in a bowl.
    3. Stir in zucchini.
    4. Combine flour, baking powder, cinnamon, ground flax seed, and salt in a separate bowl.
    5. Then stir in wet ingredients.
    6. Transfer batter to the pan and bake about 50-60 minutes. The loaf is done when a wooden skewer inserted into the center comes out clean.
    7. Cool in the pan for 10 minutes, then turn out on a wire rack and cool for 1 hour before slicing.


    12 servings


    Dana-Farber Brigham Cancer Center

  • Nutrition Tip

    Whole grains contain the entire grain kernel, including the bran, germ and endosperm. Unlike refined grains, they contain fiber, phytonutrients as well as other vitamins and minerals that are important for supporting your immune system during and after cancer treatment.

    This whole grain bread recipe also gives you the added nutrient benefits of zucchini. Zucchini is a great source of the antioxidant vitamin C. Plus, the phytonutrients lutein and zeaxanthin promote healthy eyesight. When selecting zucchini, look for one with a slightly prickly and shiny skin. The skin should also be firm and free of cuts and bruises.

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