Zucchini Bread
6
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 20 • Difficulty: Easy
This zucchini bread is delicious as is or toasted and spread with reduced-fat cream cheese. 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. You’ll need about 1 1/2 medium zucchinis (about 3/4 lb) to yield 2 cups shredded zucchini.
Ingredients
Butter-flavor cooking spray
2 spray(s)
Whole wheat flour
2 cup(s)
All-purpose flour
⅔ cup(s)
Table salt
1 tsp
Baking soda
1 tsp
Baking powder
½ tsp
Ground cinnamon
1 Tbsp
Egg whites
3 item(s)
Egg
1 large egg(s)
Sugar
1 cup(s)
Vanilla extract
2 tsp
Canola oil
⅓ cup(s)
Unsweetened applesauce
⅔ cup(s)
Uncooked zucchini
2 cup(s), sliced, peeled, grated, and drained*
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
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.
5
Yields 1 slice per serving.
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