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Healthified Zucchini Bread

  • 24servings
  • 155minutes
  • 180calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H
MineralsSelenium, Natrium, Fluorine, Chromium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups shredded zucchini (about 2 medium)

  2. 1 cup unsweetened applesauce

  3. 1/2 cup canola oil

  4. 3/4 cup fat-free egg product or 3 eggs

  5. 2 teaspoons vanilla

  6. 1 1/2 cups sugar

  7. 1 1/2 cups Gold Medal® all-purpose flour

  8. 1 1/2 cups Gold Medal® whole wheat flour

  9. 3 teaspoons ground cinnamon

  10. 1 teaspoon baking soda

  11. 1 teaspoon salt

  12. 1/4 teaspoon baking powder

  13. 1/2 cup chopped walnuts or pecans

Instructions Jump to Ingredients ↑

  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.

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