Zucchini Bread

6
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
20
Difficulty
Easy
Rich and moist - a fabulous snack or dessert.

Ingredients

butter flavour cooking spray

2 spray(s)

whole wheat flour

2 cup(s)

all-purpose flour

cup(s)

table salt

1 tsp

baking soda

1 tsp

baking powder

½ tsp

ground cinnamon

1 Tbsp

egg white(s)

3 item(s)

egg(s)

1 large

sugar

1 cup(s)

vanilla extract

2 tsp

canola oil

cup(s)

unsweetened applesauce

cup(s)

uncooked zucchini

2 cup(s), peeled, grated, and drained*

chopped walnuts

½ cup(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 center 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.

Notes

* You’ll need about 1 1/2 medium zucchinis (about 3/4 lb) to yield 2 cups shredded zucchini. This zucchini bread is delicious as is or toasted and spread with reduced-fat cream cheese (could affect SmartPoints value). For a different twist, swap the raisins for dried cranberries and the walnuts for pecans. This bread freezes well. Wrap tightly in aluminum foil and then place in a sealable freezer bag.

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