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Classic Zucchini Bread - Lightened Up
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Course
Dessert, Snack
Cuisine
American
Servings
12
slices
Diet
Vegetarian
Ingredients
1x
2x
3x
Canola oil cooking spray
1
cup
all-purpose flour
1
cup
whole wheat pastry flour
1/2
teaspoon
baking soda
1/4
teaspoon
kosher salt
1/2
teaspoon
cinnamon
1/4
teaspoon
ground nutmeg
1/2
cup
granulated sugar
4
tablespoons
canola oil
1/2
cup
unsweetened applesauce
1
large egg
1
large egg white
1
teaspoon
vanilla extract
1/2
teaspoon
lemon zest
1
teaspoon
lemon juice
1
cup
grated zucchini
¼
cup
chopped walnuts
optional
Instructions
Preheat oven to 350-degrees F.
Spray a loaf pan with canola oil spray and set aside.
In a large bowl whisk together flours, baking soda, salt, cinnamon and nutmeg and set aside.
Using an electric mixer, combine sugar and canola oil.
Add applesauce, egg, egg white, vanilla extract, lemon juice and zest and mix on low speed until well combined.
Slowly add flour mixture and mix until just combined.
Using a spatula, fold in zucchini and walnuts.
Transfer to prepared pan and bake until a cake tester comes out clean (about 45 minutes).
Cool in pan for 15 minutes.
Remove from pan and transfer to a cooling rack. Serve warm or at room temperature.
Notes
*recipe originally created for
FoodNetwork.com / HealthyEats.com
Makes 1 loaf - nutrition does not include walnuts
Nutrition
Serving:
1
slice
Calories:
150
kcal
Carbohydrates:
21
g
Protein:
3
g
Fat:
5
g
Saturated Fat:
0.5
g
Cholesterol:
12
mg
Sodium:
87
mg
Fiber:
1.5
g
Keyword
healthy zucchini bread, light zucchini bread, lite zucchini bread
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