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Zucchini Bread with All the Flavor, but Not All the Fat

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One medium-sized zucchini will give you about a cup to a cup-and-a-half of grated zucchini.

You can cut calories and fat from your Zucchini Bread without cutting the flavor, as this recipe from Shane Diet & Fitness Resorts illustrates.

Zucchini Bread

3/4 cup low-fat milk
2 large eggs
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
2 cups shredded zucchini
2 cups whole-wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with cooking spray.

Whisk together milk, eggs, sugar, oil and vanilla in a medium bowl. Stir in zucchini. Combine flour, baking powder, cinnamon and salt in a large bowl. Stir the wet ingredients into the dry ingredients until just combined. Transfer the batter to the prepared pan.

Bake until golden brown and a wooden skewer in the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes, then turn on to a wire rack. Let cool for at least 1 hour before slicing.

Makes 12 servings.

Approximate nutritional value per serving: 197 calories, 7 g fat, 29 g carbohydrates, 2 g dietary fiber, 4 g protein.

From Shane Diet & Fitness Resorts

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