g
Printer Friendly Version

editor  
BellaOnline's Desserts Editor
 

Meagan's Lower Fat Zucchini Bread Recipe

Zucchini bread is a mainstay during late summer and early fall, since it seems there’s always zucchini around. It’s moist and delicious, and unfortunately, fattening, so it’s one of those things that generates a little guilt after 3 or 4 pieces, especially when spread with butter or whipped cream cheese. Meagan Boulton worked on her favorite zucchini bread recipe to cut down on the fat and calories without scrimping on taste, moistness, and texture. Her results, which follow, are delicious, and no one can tell the difference between Meagan’s Lower Fat Zucchini Bread and the various popular full-fat versions. By reducing the vegetable oil in this bread to 1/2 cup and adding applesauce, each piece contains only 8 grams fat compared to 13 grams fat in the regular version. Each slice is 223 calories compared to the full fat version of 259, a calorie savings of 36 calories a slice; that may not seem like a lot, but it certainly adds up when multiple slices are consumed. The recipe figures 12 slices to each loaf, which amounts to a fairly thick slice for each serving.
””
If there’s zucchini around, it’s the perfect time to make this bread. It freezes well if there are leftovers, and also makes great cupcakes if baked in a standard muffin pan lined with paper liners (Frost cupcakes with cream cheese icing).

24 Servings – 2 standard size loaves


1/2 cup vegetable oil
1/2 cup applesauce
2 1/4 cups sugar
2 cups grated zucchini, packed
3 eggs
1 tablespoon vanilla extract

3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon

1 cup chopped walnuts
  1. Preheat oven to 325°.

  2. Spray two standard loaf pans (8" x 4") with a generous amount of non-stick spray or Baker’s Joy.

  3. Mix the vegetable oil, applesauce, sugar, zucchini, eggs, and vanilla in a large mixing bowl.

  4. Add the remaining ingredients; stir until smooth.

  5. Stir in the walnuts.

  6. Divide the batter between the prepared loaf pans.

  7. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.

  8. Remove from the oven, let sit on a cooling rack for 10 minutes, run a knife around the edges, and invert.

  9. Slice when cool.

Amount Per Serving
Calories 223 Calories from Fat 76
Percent Total Calories From: Fat 34% Protein 6% Carb. 60%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 27 mg
Sodium 155 mg
Total Carbohydrate 33 g
Dietary Fiber 0 g
Sugars 19 g
Protein 3 g

Vitamin A 2% Vitamin C 2% Calcium 0% Iron 3%







Desserts Site @ BellaOnline
View This Article in Regular Layout

Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor