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Makeover Pineapple Zucchini Bread

Total Time

Prep: 20 min. Bake: 50 min. + cooling

Makes

2 loaves (12 slices each)

This lightened-up bread features a crunchy crust and delectable taste. Our pros achieved the moist center Nancy Skramsted of Billings, Montana was looking for. And it definitely tastes delicious, even though more than half the fat and over a third of the calories went missing from the original.

Ingredients

  • 1-1/2 cups sugar
  • 2/3 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 2 egg whites
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 2 cups shredded zucchini
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1/3 cup chopped walnuts

Directions

  1. In a large bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts.
  2. Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts

1 slice: 159 calories, 5g fat (0 saturated fat), 9mg cholesterol, 158mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.

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