Low-Fat Zucchini Bread

By Hklbrries

Most of the reduction in fat grams in Low-Fat Zucchini Bread comes from using only one-fourth of the original amount of oil. A cup of unsweetened applesauce keeps the bread moist without making it soggy.

The slimmed down bread is still plenty nutty using just 1 cup of nuts instead of 1 1/2 cups. If you leave out the nuts, you can reduce fat and calories even further.

Ingredients

• 3 egg whites
• 2 cups sugar
• 1/4 cup canola oil
• 1 cup unsweetened applesauce
• 1 tsp cinnamon
• 1 tsp vanilla
• 3/4 tsp salt
• 1 tsp baking soda
• 1/4 tsp baking powder
• 3 cups sifted all-purpose unbleached flour
• 1 cup chopped walnuts or pecans
• 2 cups grated fresh zucchini (about 2 small zucchini)

Details

Servings 2

Preparation

Step 1

Preheat oven to 350 F. Lightly coat the bottom and sides of two 8-by-4-by-2 1/2-inch loaf pans with nonstick cooking spray. Set aside.

In a large bowl, combine the egg whites, sugar, canola oil and applesauce. Beat on medium speed with an electric mixer until the sugar has dissolved and the mixture is foamy. Add the cinnamon, vanilla and salt and beat until combined.

In a separate bowl, combine the baking soda, baking powder, sifted flour and chopped nuts. Stir to mix ingredients and coat nuts in flour.

Dump the flour mixture into the applesauce mixture and beat on low speed just until the liquid ingredients begin to show through the dry ones. Turn off mixer. Add the zucchini and mix the ingredients by hand, using a flexible spatula or wooden spoon, until no flour shows.

Pour batter into prepared pans. Bake 50 to 55 minutes or until a toothpick inserted in the center of each loaf comes out clean. Cool on racks for 15 to 20 minutes, then remove from pans and cool completely.