This recipe is egg-free and uses olive oil to reduce saturated fat and cholesterol. Whole wheat flour and zucchini add dietary fiber. Enjoy a slice with your morning coffee or tea, or serve it as a healthy summer dessert.

Yield: 10 slices

Preparation time: 15 minutes

Baking time: 35 minutes

Ingredients

• 1 cup whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup low-fat milk
• 1/3 cup extra virgin olive oil
• 1/3 cup raw sugar
• 1/2 cup shredded zucchini
• 2 tbsp chopped pecans (optional)

Directions

1. Preheat the oven to 325 degrees F. Spray an 8.5-by-4.5-inch loaf pan with non-stick cooking spray.
2. In a small bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate medium bowl, whisk together the milk, olive oil, and sugar for 30 seconds.
4. Gradually add the dry ingredients to the wet ingredients and stir just until combined and a batter forms. Fold in the zucchini.
5. Pour the batter into the prepared pan. If using the nuts, sprinkle them over the top.
6. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before removing from the pan and slicing.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.