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á-2825

Zucchini Almond Bread

By

The taste of the cinnamon and nutmeg in it, brought it all together! This Zucchini Almond Bread is so moist it practically melts in your mouth.

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Rate this recipe 4.6/5 (11 Votes)

Ingredients

  • 1 cup Greek yogurt plain 0% fat
  • 1/2 cup apple sauce, unsweetened
  • 3/4 cup granulated sugar or 1 cup NuNaturals Presweet Tagatose
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 1 cup zucchini, grated, squeezed, drained
  • 1 cup whole wheat white flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup slivered almonds

Details

Servings 15
Preparation time 10mins
Cooking time 45mins
Adapted from peanutbutterandpeppers.com

Preparation

Step 1

Preheat oven to 350°F.

Grease 1 large loaf pan or 3 mini loaf pans with cooking spray; set a side.

In a medium bowl, add yogurt, applesauce, sugar, egg whites, and vanilla extract; mix until until blended.

Fold in zucchini.

In a separate bowl add flours, baking powder, baking soda, salt, cinnamon and nutmeg; Mix together.

Pour flour mixture over zucchini mixture and mix until just combined.

Fold in almonds.

Spoon batter into a greased 9- x 5-inch loaf pan or 3 mini loafs. Use the back of the spoon to smooth batter out.

Bake for 50 minutes to 1 hour for 1 large loaf or 30 to 35 minutes for 3 mini loafs, or until a wooden pick inserted into center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

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