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Cinnamon Zucchini Bread Recipe

Cinnamon Zucchini Bread Recipe photo by Taste of Home

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“The only way Mom could get me to eat veggies was to bake this zucchini bread. When I grew up, I lightened her original recipe, so I can still eat it without guilt.” —Kathie Meyer, Round Rock, Texas

This recipe is:

Diabetic Friendly

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Cinnamon Zucchini Bread Recipe

Prep: 25 min. Bake: 50 min. + cooling

Yield: 12 Servings

25 50 75

Ingredients

3/4 cup sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 egg whites
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1-1/4 cups shredded peeled zucchini
1/2 cup raisins

Directions

In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins.
Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Nutritional Facts 1 slice equals 174 calories, 5 g fat (trace saturated fat), 0 cholesterol, 170 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Cinnamon Zucchini Bread in Country Woman August/September 2008, p32

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Cinnamon Zucchini Bread

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Reviewed on Sep. 26, 2010 by aimnichole

While this bread initially seemed a little dry, I agree with abbie that over time it became more moist. I added 1/2 cup quick cooking oats and it was fabulous!

Reviewed on Aug. 05, 2010 by abbie2005

This bread is the best zucchini bread I have ever made! I used my homemade, very low sugar applesauce and reduced the amount of sugar it called for by even more, and it turned out wonderfully! It gets moister as it gets older too.