Pineapple Zucchini Bread

We sensibly trimmed the fat and calories from this reader recipe to create a mouth-watering makeover.

Warm on the inside with a slightly crunchy crust, Nancy Skramsted’s Pineapple Zucchini Bread with Walnuts is a satisfying addition to any plate. Just imagine waking up on a weekend morning with the aroma of fresh-baked bread in the air; breakfast simply couldn’t be better.

But as good as this delicious bread tastes, it comes up a bit short in the “health” department. So the reader from Billings, Montana decided to ask our makeover team for a little help.

“I’d really like it if you could cut the calories in this zucchini bread for me,” she writes. “I tried to do it by using egg substitute and canola oil, but it lost the moistness that really makes it good. Can you help me out?”

Yes, Nancy, we’d love to! Our makeover pros took a quick look, and thought that Nancy was on the right track. Canola oil is a healthier choice than vegetable oil because it includes a significantly larger percentage of healthy monounsaturated fat. But our team didn’t replace all of the vegetable oil with canola oil; they replaced the majority of it with unsweetened applesauce. Doing so maintained much of the moistness, while adding just the right touch of sweetness. And the sweeter flavor also allowed them to decrease sugar.

Next, they removed one of the eggs and replaced one with two egg whites to reduce cholesterol. With a slight decrease in the nuts, the amount of fat was lowered without taking much flavor away from the finished bread.

The resulting tests turned Makeover Pineapple Zucchini Bread into a wonderful success. The crunchy crust stayed intact, and our pros achieved the moist center Nancy was looking for. The made-over bread tastes just as delightful as the original, minus more than half the fat and over a third of the calories.

When using egg substitute or egg whites to replace whole eggs in baked goods, it helps to use at least one whole egg for the best texture.

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