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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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When your summer garden is overflowing with zucchini, try this good-for-you recipe. Zucchini has a mild taste and is very versatile, harmonizing well with the flavors of the other ingredients. To help trim fat, we decreased the amount of nuts and oil traditionally used in zucchini bread recipes. Adapted from the American Diabetes Association. all-purpose flour whole-wheat flour sugar baking powder salt baking soda packed shredded, peeled zucchini walnuts, chopped lemon peel, grated cinnamon milk, oil large eggs, or 1/2 cup egg substitute cvt Ingredients:
1 cup all-purpose flour |
1/2 cup whole-wheat flour |
1/2 cup sugar |
1 1/2 tsp baking powder |
1 tsp salt |
1/2 tsp baking soda |
124 g (1 cup) zucchini, shredded, packed, check weight |
1/3 cup walnuts, chopped |
1/2 tsp lemon peel, grated |
1/2 tsp cinnamon |
1/2 cup lowfat milk |
1/3 cup soybean oil |
2 large eggs, or 1/2 cup egg substitute |
Directions:
1. Preheat the oven to 350 degrees F. Prepare a 9x 5-inch loaf with nonstick pan spray.
2. Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in peeled, shredded zucchini, walnuts, lemon zest, and cinnamon.
3. Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened. Spread evenly in the prepared pan.
4. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the bread stand in the pan for 5 minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices.
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