Zucchini is a summer squash and adds wonderful moisture to any bread recipe! I love baking bread and this is my favorite Zucchini Cake recipe. I have modified the recipe to make it lower in fat and sugar. Check it out and let me know your thoughts:
Ingredients:
1 c. brown sugar - you can substitute with Splenda
2 eggs (4 egg whites)
2/3 c. applesauce
2 tsp vanilla
2 tsp cinnamon
1 tsp salt
2 c. grated zucchini (make it really small)
2 tsp baking soda
1 tsp baking powder
2 cup flower (half whole wheat and half all-purpose)
1 cup raisins (optional)
1/2 c. chocolate chips (optional)
1/2 c. chopped walnuts (optional)
*Tip: top the muffins/ bread with a mixture of cinnamon and sugar to get a sweet topping!
1. Preheat oven to 350 degrees F.
2. Combine all ingredients, blending evenly. Add raisins, chocolate chips, and chopped walnuts at the end.
3. Spray and flour 1 bread pan (9x5) or greased muffin tins.
4. Cook the bread 40-45 min and muffins 15-25 minutes, or until toothpick comes out clean. Let everything cool for 5-10 minutes.
This recipe will make 1 bread tin and 6 large muffins; or 18 muffins.
Nutrition Information: (Note: food analysis not include using Splenda)
Servings: 18 large muffins
Calories: 156 kcals
Protein: 3.3 g
CHO: 29 g
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