Low-Fat Zucchini Bread

This is a reduced fat adaptation of a recipe that I originally found here: http://allrecipes.com/Recipe/zucchini-bread-iv/detail.aspx I brought 2 loaves to Thanksgiving last year, and nobody believed it was reduced-fat.

• Ready In: 1 hr 15 mins
• Serves: 32
• Yields: 2 loaves

Ingredients

• 6  egg whites
• 1  cup applesauce
• 2  cups brown sugar
• 2  medium zucchini, peeled and grated
• 2  teaspoons vanilla extract
• 3  cups flour
• 3  teaspoons cinnamon
• 1  teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 1  teaspoon salt

Directions

1. Preheat the oven to 325.
2. Mix together the eggs, applesauce, vanilla extract, and zucchini.
3. In a separate bowl, mix the sugar, flour, cinnamon, baking soda, baking powder, and salt.
4. Fold in the zucchini mixture into the flour mixture and stir until combined.
5. Divide the batter between two 8x4 greased loaf pans.
6. Bake for about 60 minutes, or until toothpick inserted into the middle comes out clean.