Prep 10 mins
Cook 45 mins
Recipe came from a low-fat brochure - I think Richard Simmon's. Very good, and must use suggested egg and applesauce amounts, or bread will be too dry.
- 2 cups whole wheat flour
- 3⁄4 cup sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1⁄4 cup cholesterol-free egg substitute
- 3⁄4 cup applesauce (can use unsweetened, but I prefer sweetened applesauce)
- 1 cup shredded zucchini (approx 1 medium, you could also use 1 cup of caned pumpkin instead of zucchini)
- Preheat oven to 350 degrees.
- Spray a small loaf pan with nonstick cooking spray.
- In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
- In another small bowl, combine the liquid egg product, applesauce and zucchini.
- Add the wet ingredients to the dry ingredients and using an electric mixer, mix until well blended.
- Pour mixture into loaf pan and spread evenly- can sprinkle a little sugar and cinnamon on top if desired.
- Bake 45-50 minutes, or until a toothpick comes out clean.
This was great!! Moist and sweet..but not too sweet. My family and I loved it
I love this recipe, I made 12 muffins out of it and baked them for 23 minutes. I didn't have any whole wheat flour so I used regular. I also decreased the nutmeg to 1/2 t., but next time I'm going to omit it, I'm not a huge fan of it. Otherwise, they rose nicely, were moist but not wet inside and the kids all loved them. Thanks!
When mixed initially, my batter was entirely too dry so I added an extra egg -- was out of substitute. I also used Splenda baking blend in place of the sugar along with 1/2 teaspoon of lemon zest. The result was quite good a moist bread with a somewhat crispy-toothy crust; not as much as you would get on a full-fat quickbread but a good amount for low-fat baking. Looking forward to trying this with pumpkin. Thanks for sharing.