My name is Jared Hansen. I am a personal fitness and nutrition consultant and a certified personal trainer. This blog is dedicated to the support and education of my clients and anyone who wants to build a healthy, strong body. I fully endorse Top Form Supplements and Resolute Health and Wellness. For more info please contact me at info@resolutewellness.com

Wednesday, September 7, 2011

Zucchini Bread/ Muffins

2 cups grated zucchini
1/4 cup granulated sugar
1/2 cup no-sugar-added applesauce
1/2 cup plain, fat-free greek yogurt*
3 eggs
2 tsp vanilla extract
3 cups whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp allspice
pinch of ground cloves
pinch of ground nutmeg
1/4 cup sliced almonds (optional)

Pre-heat oven to 350 degrees. Grease 2 loaf pans or 24 muffin cups. Place grated zucchini in a paper towel and wring out extra moisture. Mix together zucchini, sugar, applesauce, and yogurt. Add in eggs and vanilla. In a separate bowl, whisk together dry ingredients. With a rubber spatula, slowly add in dry mixture, being careful not to over-mix. Fold in almonds. Spoon into prepared pans and bake 40- 50 minutes (for bread) or 20- 25 minutes (for muffins), rotating halfway through baking.

* You can substitute regular plain, fat-free yogurt. Make sure that it does not have added sugars and remember that it will add more grams of carbs.

Makes 12 servings. 2 muffins per serving.

Nutrition Facts (per serving):

Calories- 148 Carbs- 24.5g Protein- 7.5g Fat- 3g

http://www.flickr.com/photos/vegan-baking/4277556698/sizes/m/in/photostream/

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