Zucchini bread

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Dietitian’s note:Adding vegetables in baked goods always adds moisture plus it boosts nutrient content – it’s a win-win!

WHAT YOU NEED

Serving size: 1 slice

Preheat oven to 160°C (325°F). Grease a 23-cm x
13-cm (9-inch x 5-inch) loaf pan to prevent the bread
from sticking.
In a large mixing bowl, combine olive oil and maple syrup. Beat them with a whisk until they are combined. Add eggs, vanilla extract, and PediaSure Complete^®. Beat well. With a big spoon, stir in the grated zucchini.
In a separate bowl, mix together baking powder, cinnamon, salt, and flour.
Gently fold the wet ingredients into the dry ingredients.
Pour the batter into the greased loaf pan and sprinkle lightly with additional cinnamon.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it.