Skinny Zucchini Bread

Serves: 20

5 Points+

Preheat oven to 350ºF. Coat two 8- X 4-inch loaf pans with cooking spray; set aside.
In a large bowl, sift together whole-wheat flour, all-purpose flour, salt, baking soda, baking powder and cinnamon; set aside.
Using an electric mixer, in a large mixing bowl, beat egg whites until frothy. Add egg, sugar, vanilla extract, oil and applesauce, and beat until thoroughly combined; beat in zucchini.
Add sifted ingredients to egg mixture and mix well; fold in nuts and raisins. Pour batter into prepared pans and bake in middle of oven until a toothpick inserted in center of bread comes out clean, about 50 to 60 minutes. Slice each bread into 10 pieces and serve warm or at room temperature. Yields 1 slice per serving.

* You’ll need about 1 1/2 medium zucchinis (about 3/4 lb) to yield 2 cups shredded zucchini.This zucchini bread is delicious as is or toasted and spread with reduced-fat cream cheese (could affectPointsPlus values). For a different twist, swap the raisins for dried cranberries and the walnuts for pecans.
This bread freezes well. Wrap tightly in aluminum foil and then place in a sealable freezer bag.

jeudi 9 juillet 2015

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