Zucchini-Bread

6
Total Time
1 hr 15 min
Prep
25 min
Cook
50 min
Serves
10
Difficulty
Moderate
This classic expertly pairs the sweetness of sugar with the tangy flavor of fresh lemon.

Ingredients

cooking spray

1 spray(s), or enough to coat pan

all-purpose flour

2 cup(s)

sugar

6 Tbsp, granulated

baking powder

2½ tsp

ground cinnamon

1 tsp

baking soda

½ tsp

table salt

¼ tsp

ground nutmeg

¼ tsp

low-fat buttermilk

¾ cup(s)

packed light brown sugar

¼ cup(s)

reduced-calorie margarine

2 Tbsp, melted

regular liquid egg substitute

¼ cup(s)

fresh lemon juice

2 Tbsp

vanilla extract

1 tsp

uncooked zucchini

1½ cup(s), shredded, packed coarsely

lemon zest

2 tsp, finely grated

Instructions

  1. Preheat oven to 350ºF. Coat an 8-inch loaf pan with cooking spray.
  2. In a large bowl, combine flour, granulated sugar, baking powder, cinnamon, baking soda, salt and nutmeg; mix well with a fork, make a well in the center and set aside.
  3. In a medium bowl, whisk together buttermilk, brown sugar, margarine, egg substitute, lemon juice and extract; stir in zucchini and lemon zest. Add mixture to dry ingredients and mix until just blended.
  4. Pour batter into prepared pan and bake until a wooden pick inserted near the center comes out clean, about 50 minutes. Cool in pan, on a wire rack, for 10 minutes. Remove bread from pan and cool completely. Slice into 10 pieces and serve. (Note: The base of the quick bread is also perfect for apple-cinnamon bread. Simply substitute an equal amount of grated McIntosh apples for the zucchini.)

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