Almost Guiltless Zucchini Bread

When thinking about what I wanted to make for my blog today, I was craving something in the bread group.  I decided on zucchini bread, after all it’s combining bread with vegetables.  It has to be better for you than say, sugar cookies, right?  Does that mean carrot cake may also be good for you?  Hmmm…I’ll have to ponder that one.  After looking through a few recipes I came up with a hybrid that I think works well, when wanting to make this classic recipe less fattening.  So, I used whole wheat flour, some egg whites, more spices and a bit less nuts in attempts to make this a bit healthier.  Also, this bread has to be one of the easiest recipes, literally you combine dry ingredients in one bowl and wet ones in another, then mix them together and cook in loaf pans.  Super easy and super good.  Hope everyone enjoys this one.  I know I did, 2 pieces later.  Oops!  I think when I said “healthier”, I didn’t mean MORE!  Oh, well.

Yields: 2 loaves

Ingredients:

  • 3 cups 100% stone ground whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup egg whites or egg substitute
  • 1/3 cup canola oil
  • 1 teaspoon grated lemon zest (approx 1 lemon)
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 1/2 cups sugar
  • 3 cups shredded zucchini (approx 3 small/med sized zucchini)
  • 1/4 cup chopped walnuts
  • cooking spray

Directions:

Preheat Oven to 350° and spray 2 (8 x 4-inch) loaf pans with cooking spray, set aside.

Spoon flour into measuring cup, leveling with a knife.  Place flour into medium mixing bowl.  Next add baking powder,  cinnamon, nutmeg, salt and baking soda.  Mix well with spatula and set aside.
In a large mixing bowl combine egg whites, canola oil, lemon zest, vanilla, egg and sugar.  Mix well.  Then add zucchini and stir mixture until combined. 
Add flour mixture into egg mixture and mix until JUST combined, then lightly stir in walnuts.
Divide combined batter between the 2 loaf pans.  Bake at 350° for 55 minutes or until wooden pick inserted into middle of loaf comes out clean.  Keeping bread in pans, allow to cool on wire rack for 10 minutes.  Remove loaves from pans and cool completely on wire rack.

 *If using larger loaf pans, make sure to cut down on your baking time, so as not to dry out your bread.

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