 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
A lower fat Zucchini Bread recipe that is moist and delicious. A sweet dried cherry adds a little zing to help bring the refined sugar down. Ingredients:
2 medium zucchini, about 3/4 pound, grated |
1/2 cup sugar |
1 egg |
1/4 cup canola oil |
1/4 cup unsweetened applesauce |
1 cup all-purpose flour |
1 cup whole wheat flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 cup low-fat milk |
1 teaspoon vanilla |
3/4 cup dried cherries, unsweetened (can also use dried cranberries) |
Directions:
1. 1. Preheat the oven to 375 degrees. Prepare 4 mini loaf pans measuring 3 by 6 inches by rubbing the bottom and sides of the pans with butter and then sprinkling with flour to coat, tapping out the excess flour.
2. 2. In a large mixing bowl add the grated zucchini, sugar, egg , applesauce and oil. Mix well. Add the all-purpose and whole-wheat flour, baking powder, baking soda, milk and vanilla. Mix well to combine.
3. 3. Add the cherries and stir to thoroughly incorporate. Fill each of the prepared loaf pans about 3/4 full with batter and bake for 45 minutes or until a wooden toothpick or a knife inserted into the middle of the loaf comes out clean.
4. 4. Remove pans from the oven and allow them to cool on a wire rack for 10 minutes.
|
|