SKINNY ZUCCHINI BREAD

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25 min Prep
2 hr 35 min Total
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24 Servings

50% less fat • 21% fewer calories • 2g more fiber than the original recipe. Have a bumper crop of zucchini? Lighten up a classic.


Ingredient List
  • Small check mark in a circle icon2 1/2 cups shredded zucchini (about 2 medium)
  • Small check mark in a circle icon1 cup unsweetened applesauce
  • Small check mark in a circle icon1/2 cup canola oil
  • Small check mark in a circle icon3/4 cup fat-free egg product or 3 eggs
  • Small check mark in a circle icon2 teaspoons vanilla
  • Small check mark in a circle icon1 1/2 cups sugar
  • Small check mark in a circle icon1 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 1/2 cups Gold Medal™ whole wheat flour
  • Small check mark in a circle icon3 teaspoons ground cinnamon
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1 teaspoon salt
  • Small check mark in a circle icon1/4 teaspoon baking powder
  • Small check mark in a circle icon1/2 cup chopped walnuts or pecans
Preparation
  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.
Tips
  • High Altitude: Bake 65 to 75 minutes.
  • We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.