Virtually Fat-Free Zucchini Bread |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Recipe came from a low-fat brochure - I think Richard Simmon's. Very good, and must use suggested egg and applesauce amounts, or bread will be too dry. Ingredients:
2 cups whole wheat flour |
3/4 cup sugar |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1/4 cup cholesterol-free egg substitute |
3/4 cup applesauce (can use unsweetened, but i prefer sweetened applesauce) |
1 cup shredded zucchini (approx 1 medium, you could also use 1 cup of caned pumpkin instead of zucchini) |
Directions:
1. Preheat oven to 350 degrees.
2. Spray a small loaf pan with nonstick cooking spray.
3. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
4. In another small bowl, combine the liquid egg product, applesauce and zucchini.
5. Add the wet ingredients to the dry ingredients and using an electric mixer, mix until well blended.
6. Pour mixture into loaf pan and spread evenly- can sprinkle a little sugar and cinnamon on top if desired.
7. Bake 45-50 minutes, or until a toothpick comes out clean.
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