"Healthified" Zucchini Bread

By melanieroe

Prep Time: 25 min
Total Time: 2 hours 35 min
Makes: 2 loaves (12 slices each)

Nutrition Information:
1 Slice: Calories 180 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 14g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 0%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 2 1/2 cups shredded zucchini (about 2 medium)
• 1 cup unsweetened applesauce
• 1/2 cup canola oil
• 3/4 cup fat-free egg product or 3 eggs
• 2 teaspoons vanilla
• 1 1/2 cups sugar
• 1 1/2 cups Gold Medal® all-purpose flour
• 1 1/2 cups Gold Medal® whole wheat flour
• 3 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup chopped walnuts or pecans

Details

Servings 24
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
2. In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.

High Altitude (3500-6500 ft):
Bake 65 to 75 minutes.