I've made this recipe for so long that I forgot it wasn't my recipe. Thank you to the Gracious Pantry for one delicious dessert!
Hopefully the timing is nice if you had a garden full of zucchini this summer!
(Makes 1 loaf or 10 slices)
2 cups whole wheat flour
2 teaspoons baking soda
1/4 teaspoon nutmeg
2/3 cup honey
1 generous cup grated zucchini (about 1 large zucchini)
2 tablespoons unsweetened apple sauce
2 tablespoons safflower or olive oil + extra for oiling the pans
1 whole egg
1 egg white
1 tablespoon fresh lemon zest
3/4 cup plain, non-fat yogurt
Preheat oven to 350 degrees F.
Oil 2 medium loaf pans with olive oil (use a mister if you have one), or 1 large loaf pan.
In a medium-sized mixing bowl, whisk together the flour, baking soda and nutmeg.
In a large mixing bowl, whisk together the honey, zucchini, apple sauce, egg and egg white, olive oil, lemon zest and yogurt. Mix well.
Using a wooden spoon, stir the flour mixture into the wet mixture and blend well.
Pour the batter into the loaf pan and place in the oven.
Bake for 50-60 minutes or until a cake tester comes out clean.
Note: You may need to cover this loosely with foil if the top starts to get to brown.
(Data is for 1 slice)
Total Fat: 4 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 23 mg
Sodium: 314 mg
Carbohydrates: 39 gm
Dietary fiber: 3 gm
Sugars: 21 gm
Protein: 8 gm
Estimated Glycemic Load: 22
Please Note: Nutritional information estimated at Nutritiondata.com. Data may not be accurate and is subject to the availability of specific foods in their database. Where one ingredient is not listed, substitutions must be used. Therefore, you should not refer to this data as being exact. It’s more of a ballpark figure. The Gracious Pantry does not take responsibility for the inadequacies of the nutrition calculator used. This data is provided as a courtesy and general reference only. It is not exact.
Read more: http://www.thegraciouspantry.com/clean-eating-zucchini-bread/#ixzz3Fz6UDLxU
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