Zucchini Bread
6
Points®
Temps total: 1 h 15 min • Préparation: 15 min • Cuisson: 1 h • Portions: 20 • Difficulté: Facile
Our renovated zucchini bread recipe is still rich and moist, full of good stuff like raisins and walnuts.
Ingrédients
Butter flavour cooking spray
2 spray(s)
Whole wheat flour
2 cup(s)
All-purpose flour
⅔ cup(s)
Table salt
1 tsp(s)
Baking soda
1 tsp(s)
Baking powder
½ tsp(s)
Ground cinnamon
1 tbsp(s)
Egg whites
3 serving(s), large
Raw egg
1 large
Sugar
1 cup(s)
Vanilla extract
2 tsp(s)
Canola oil
⅓ cup(s)
Unsweetened applesauce
⅔ cup(s)
Zucchini
2 cup(s), peeled, grated, and drained*
Chopped walnuts
½ tbsp(s)
Raisins
½ cup(s), finely chopped
Instructions
1
Preheat oven to 350ºF. Coat two 8- X 4-inch loaf pans with cooking spray; set aside.
2
In a large bowl, sift together whole-wheat flour, all-purpose flour, salt, baking soda, baking powder and cinnamon; set aside.
3
Using an electric mixer, in a large mixing bowl, beat egg whites until frothy. Add egg, sugar, vanilla extract, oil and applesauce, and beat until thoroughly combined; beat in zucchini.
4
Add sifted ingredients to egg mixture and mix well; fold in nuts and raisins. Pour batter into prepared pans and bake in middle of oven until a toothpick inserted in centre of bread comes out clean, about 50 to 60 minutes. Slice each bread into 10 pieces and serve warm or at room temperature. Yields 1 slice per serving.
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