Two variations of zucchini bread. First a wonderful succulent version and second, a delicious bread with the tang of lemon.
Succulent Zucchini Bread
Zucchini is known for creating a moist, tasty bread but with this Succulent Zucchini Bread you also have crushed pineapple. Spiced with cinnamon and nutmeg. A wonderful bread you'll want to make often!
Butter-flavored cooking spray
3 large eggs or 3/4-cup egg substitute
1/3 cup olive oil
7 packets sweetener
1 tablespoon natural vanilla
1 8-oz can crushed pineapple, drained
2 cups grated zucchini
1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 teaspoon salt (optional)
1 cup chopped walnuts or pecans (optional)
Preheat the oven to 375-degrees. Lightly coat two 8-inch loaf pans with cooking spray. In a large bowl, beat the eggs; add the oil, sweetener, vanilla, pineapple, and zucchini.
In a second large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt (if using). If using, add the walnuts and toss. Mix the dry ingredients into the egg mixture until just combined. Spoon into the prepared loaf pans. Bake for 40 minutes or until a tester inserted near the middle comes out clean. Cool in pan for 5 minutes, then turn out and cool on wire racks.
This loaf freezes well. You can top it with frozen fat-free whipped topping, or fat free, sugar-free vanilla yogurt, if desired.
Recipe makes 2 loaves (10 servings each)
Calories: 118; Calories from fat: 35%; Protein: 3g; Total Fat: 5g; Saturated Fat: 0.6g; Carbohydrates: 16g; Fiber: 2g; Cholesterol: 32mg; Sodium: 149mg
Exchanges: 1 carbohydrate (1 bread/starch), 1 fat
Lemon Zucchini Bread
An all time favorite of many! Zucchini lemon bread with walnuts and grated lemon zest spiced with cinnamon in this healthful bread. Whole wheat flour adds nutrients, skim milk and egg substitute lower fat significantly.
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup packed shredded peeled zucchini
1/3 cup chopped walnuts
1/2 teaspoon grated lemon zest
1/2 teaspoon cinnamon
1/2 cup fat free milk
1/3 cup canola or corn oil
2 large eggs, or 1/2 cup egg substitute
Preheat the oven to 350-degrees. Prepare a 9 x 5-inch loaf pan with non-stick pan spray.
Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon.
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.
Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread stand in the pan for five minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18, 1/2-inch thick slices.
Recipe makes 1 loaf.
Serving Size: 1 slice (1/2-inch thick)
Calories: 122; Fat: 6g; Cholesterol: 24mg; Sodium: 206mg; Protein: 2g; Carbohydrates: 15g; Fiber: 1g; Sugars: 6g
Exchange: 1 Starch, 1 Fat