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Cinnamon Zucchini Bread

 Cinnamon Zucchini Bread
“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
12 ServingsPrep: 25 min. Bake: 50 min. + cooling

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 King Arthur Unbleached 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).

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Cinnamon Zucchini Bread (continued)

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.