Serves 18 when cut into ½ inch slices
When your summer garden is overflowing with zucchini, try this good-for-you recipe. The amounts of oil, sugar, and nuts have been decreased to make this healthier. Whole wheat flour also is healthier.
1 cup flour
½ cup whole wheat flour
½ cup sugar
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 cup zucchini – peeled, shredded and packed
1/3 cup walnuts (optional)
½ tsp lemon peel, grated
½ tsp cinnamon
½ cup fat-free (skim) milk
1/3 cup canola oil
2 large eggs OR ½ cup egg substitute
Preheat oven to 350 degree Fahrenheit. Spray a loaf pan with non-stick spray.
Combine flours, sugar, baking powder, baking soda, and salt in a large bowl. Stir in zucchini, walnuts (if used) lemon zest, and cinnamon. Stir to combine.
Combine the milk, oil, and eggs. Add to the dry ingredients and mix just until the dry ingredients are moistened. Do NOT overmix.
Pour into the loaf pan and spread evenly.
Bake 50 – 60- minutes or until a pick comes out clean when stuck in the middle. Let the bread rest for 5 minutes. Turn the loaf out onto a wire rack to cool. Enjoy
Conversions
1 starch
1 monounsaturated fat
Calories 122
Calories from fat 56
Total fat 6 g
Saturated fat 1 g
Choloestrol 24 mg
Sodium 206 mg
Total Carbohydrates 15 g
Dietary fiber 1 g
Sugars 6 g
Protein 2 g
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