Healthy Zucchini BreadSubmitted by mitten
Makes 18 servings
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From the Mayo Clinic
http://www.mayoclinic.com/health/zucchini-bread/NU00457
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Ingredients
| 6 |
egg whites |
| 1/4 |
cup canola oil |
| 1/2 |
cup unsweetened applesauce |
| 1/2 |
cup sugar |
| 2 |
teaspoons vanilla extract |
| 1 1/4 |
cups all-purpose flour |
| 1 1/4 |
cups whole-wheat flour |
| 1 |
teaspoon baking powder |
| 1 |
teaspoon baking soda |
| 3 |
teaspoons ground cinnamon |
| 2 |
cups zucchini, shredded |
| 1/2 |
cup walnuts, chopped |
| 1 1/2 |
cups pineapple, crushed, unsweetened |
| 1/2 |
cup raisins |
Directions
- Preheat the oven to 350 F. Lightly coat two 9-by-5-inch loaf pans with cooking spray.
- In a large bowl, add the egg whites, canola oil, applesauce, sugar and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy.
- In a small bowl, stir together the flours. Set 1/2 cup aside. Add the baking powder, baking soda and cinnamon to the small bowl of flour.
- Add the flour mixture to the egg white mixture and using the electric mixer on medium speed, beat until well blended. Add the zucchini, walnuts, pineapple and raisins and stir until combined. Adjust consistency of the batter with the remaining 1/2 cup flour, adding 1 tablespoon at a time. The batter should be thick and not runny.
- Pour 1/2 of the batter into each prepared pan. Bake until a toothpick inserted into the center of the loaves comes out clean, about 50 minutes. Let the bread cool in the pans on a wire rack for 10 minutes. Turn the loaves out of the pans onto the rack and let cool completely. Cut each loaf into 9 1-inch slices and serve.
Categories
Breads, Dessert
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Serving Size 78.1g |
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Amount Per Serving |
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Total Carbohydrates 25.7g 9%
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| Vitamin A 1% |
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Vitamin C 12% |
| Calcium 3% |
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Iron 7% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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