Occupational Health Strategies, Inc.
Kent W. Peterson, M.D., FACOEM
901 Preston Avenue, Suite 400
Charlottesville, Virginia 22903-4491
TEL: (434) 977-3784
FAX: (434) 977-8570
Email: OHS@HealthySelf.org

Last updated: February 17, 2009

Baked Goods


1 cups whole-wheat flour

1 cups light brown sugar

1 tsp baking powder

tsp baking soda

tsp cinnamon, tsp nutmeg, tsp cloves, tsp salt

1 whole egg, 1 egg white

3 TB canola oil

1 cups grated zucchini, tightly packed

1 TB vanilla extract

cup drained, canned crushed pineapple (1 small can)

Preheat oven to 350. Spray a 9 loaf pan with cooking spray. Sift the flour, sugar, baking powder, baking soda, and spices together. In large mixing bowl, combine the egg, egg white, oil, zucchini, vanilla and pineapple and mix well.

Add the flour mixture to the zucchini mixture and stir gently until just combined. Pour the batter into the prepared pan. Bake about 50-60 minutes.


1 cup whole-wheat pastry flour

1 cup all-purpose flour

cup plus 2 TB sugar, divided

1 TB baking powder, 1 tsp baking soda, tsp salt

1 large egg, 1 cup lowfat plain yogurt

cup canola oil

1 tsp vanilla extract

1 cups canned pineapple chunks, blotted dry and coarsely chopped or frozen blueberries

cup chopped pecans

Preheat oven to 350. Coat an 8-inch square baking pan with cooking spray.
Whisk whole-wheat flour, all-purpose flour, cup sugar, baking powder, baking soda and salt in medium bowl.
Whisk egg, yogurt, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir with a rubber spatula until just blended. Fold in fruit. Scrape into pan.
Combine pecans and the remaining 2 TB sugar in a small bowl. Sprinkle over batter.
Bake the cake until the top is golden and a knife comes out clean. 50 55 minutes. Let cool in pan on a wire rack for 20 minutes.