Low Fat Lemon Zucchini Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This was in my email today from . I love just about anything that can be made with zucchini! Ingredients:
1 cup whole wheat flour |
1 cup flour |
2/3 cup sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon nutmeg |
1 cup zucchini, grated and tightly packed |
1/4 cup canola oil |
1 egg, lightly beaten |
1 egg white |
1 teaspoon vanilla |
1 tablespoon lemon zest |
1/4 cup plain nonfat yogurt, drained |
cooking spray |
Directions:
1. Preheat oven to 350°F
2. Coat a 9 x 5-inch loaf pan with nonstick cooking spray.
3. Add flour to a large bowl, followed by the sugar, baking powder, baking soda, salt and nutmeg; stir well with a wire whisk.
4. In another bowl, combine the zucchini, oil, egg and egg white, vanilla, lemon zest and yogurt.
5. Add zucchini mixture to flour mix, combining until just moist.
6. Pour into loaf pan and bake for 55 minutes to an hour, or until a toothpick inserted in the middle comes out clean.
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