Zucchini Bread

Zucchini Bread

Rated:
Recipe Rating: 3.40542
Serves 10 to 12
For a special treat or quick breakfast snack, toast slices of this fragrant quick bread and spread with apple butter or Neufchâtel cheese.
Ingredients: 
  • Canola spray oil
  • 1 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1 egg
  • 1/3 cup canola oil
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons nonfat plain yogurt
  • 3/4 cup sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup grated zucchini, (from about 1 small zucchini)
  • 1/3 cup finely chopped walnuts
Method: 
Preheat the oven to 325°F. Spray an 8-inch loaf pan with spray oil and set aside.

In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.

Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.
Nutritional Info: 
Per Serving: 230 calories (100 from fat), 11g total fat, 1g saturated fat, 20mg cholesterol, 220mg sodium, 30g carbohydrates, (3 g dietary fiber, 16g sugar), 4g protein.