Makeover Zucchini Bread Recipe
This makeover bread has a golden top, lots of sweet cinnamon flavor and a slimmed-down nutritional profile. It’s perfect for your next afternoon snack. —Marjorie Curtis, Haddam, Connecticut
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling YIELD:24 servings
- 1-1/2 cups sugar
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1/3 cup canola oil
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2-1/2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups shredded zucchini
- 3/4 cup chopped walnuts
- 1. In a large bowl, beat the sugar, applesauce, eggs, oil and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in zucchini and walnuts.
- 2. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
1 slice equals 168 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 165 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
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