Low Fat Zucchini Bread
photo by Lalaloula
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
4 mini loaves
- Serves:
- 8
ingredients
- 2 medium zucchini, about 3/4 pound, grated
- 1⁄2 cup sugar
- 1 egg
- 1⁄4 cup canola oil
- 1⁄4 cup unsweetened applesauce
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 cup low-fat milk
- 1 teaspoon vanilla
- 3⁄4 cup dried cherries, unsweetened (can also use dried cranberries)
directions
- 1. Preheat the oven to 375 degrees. Prepare 4 mini loaf pans measuring 3 by 6 inches by rubbing the bottom and sides of the pans with butter and then sprinkling with flour to coat, tapping out the excess flour.
- 2. In a large mixing bowl add the grated zucchini, sugar, egg , applesauce and oil. Mix well. Add the all-purpose and whole-wheat flour, baking powder, baking soda, milk and vanilla. Mix well to combine.
- 3. Add the cherries and stir to thoroughly incorporate. Fill each of the prepared loaf pans about 3/4 full with batter and bake for 45 minutes or until a wooden toothpick or a knife inserted into the middle of the loaf comes out clean.
- 4. Remove pans from the oven and allow them to cool on a wire rack for 10 minutes.
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Reviews
-
Loved it. VERY MOIST, easy to make, and takes spices well. It has a hearty taste, not overly sweet but just perfect as a morning bread with tea, or afternoons with coffee or espresso. Made it as a bread, not muffins. Used 2 tsp vanilla. Left out the cherries. Added spices I like: 2 tsps cinnamon, 1/2 tsp cardamon, 1/8 tsp ginger and 1/8 tsp allspice. Gives a subtle "chai" flavor boost. Also: cooks for about 1hr 20 minutes (check at the 1 hr 15 minute mark), in a gas oven, used a glass loaf pan, greased w/crisco. This is a keeper.
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Mmm, yummy! What a moist and flavourful zucchini bread! I really liked the addition of the dried cherries. I made half the recipe using a tad more zucchini and reducing the sugar a bit. I baked it in muffin tins as I dont have a mini loaf tin and ended up with 10 muffins which took about 35 minutes to bake through. Everyone loved them!<br/>THANK YOU for sharing this keeper with us, Ceciliasmom!<br/>MAde and reviewed for Think Pink Tag Game October 2010.