Recipe Summary

Prep time: 25 mins
Cook time: 1 hour
Yield: 12 servings

Ratings & Reviews

User rating: rating
Rated by 9 visitors

This recipe is...

rich in grains
lower in fat
lower in fat
lower in sodium
lower in sodium

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Zucchini Bread
This recipe makes 12 slices 
nonstick cooking spray
1 1/2 cups whole-wheat flour
1 1/2 cups light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 whole egg
1 egg white
3 tablespoons canola oil
1 1/4 cups grated zucchini, tightly packed
1 tablespoon vanilla extract
3/4 cup drained, canned, crushed pineapple

Cooking Instructions
1. Preheat the oven to 350F.

2. Spray a 9" loaf pan with non-stick cooking spray.

3. Sift the flour,sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt together. Set aside.

4. In a large mixing bowl, combine the egg, egg white, oil, zucchini, vanilla and pineapple and mix well.

5. Add the flour mixture to the zucchini mixture and stir gently just until combined. Do not overmix. Pour the batter into the prepared pan. Bake until the bread is golden brown and set in the center, about 50 to 60 minutes.

Serving Size: 1/12 of loaf

Nutritional Information
Number of Servings: 12
Per Serving
Calories 202 Carbohydrate 40 g
Fat 4 g Fiber 2 g
Protein 3 g Saturated Fat 0 g
Sodium 143 mg


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