Low Fat Lemon Zucchini Bread

Name: Low Fat Lemon Zucchini Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 loaf, 12 serving(s)
Ingredients: 1 cup whole wheat flour; 1 cup flour; 2/3 cup sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon nutmeg; 1 cup zucchini, grated and tightly packed; 1/4 cup canola oil; 1 egg, lightly beaten; 1 egg white; 1 teaspoon vanilla; 1 tablespoon lemon zest; 1/4 cup plain nonfat yogurt, drained; cooking spray

(3)

Recipe by Vino Girl

This was in my email today from http://lowfatcooking.about.com. I love just about anything that can be made with zucchini!

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READY IN: 1hr 20mins

SERVES: 12

YIELD: 1 loaf

UNITS: US

INGREDIENTS

Nutrition

1

cup whole wheat flour
1

cup flour
²⁄₃

cup sugar
1 ¹⁄₂

teaspoons baking powder
¹⁄₂

teaspoon baking soda
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon nutmeg
1

cup zucchini, grated and tightly packed
¹⁄₄

cup canola oil
1

egg, lightly beaten
1

egg white
1

teaspoon vanilla
1

tablespoon lemon zest
¹⁄₄

cup plain nonfat yogurt, drained
cooking spray

DIRECTIONS

Preheat oven to 350°F
Coat a 9 x 5-inch loaf pan with nonstick cooking spray.
Add flour to a large bowl, followed by the sugar, baking powder, baking soda, salt and nutmeg; stir well with a wire whisk.
In another bowl, combine the zucchini, oil, egg and egg white, vanilla, lemon zest and yogurt.
Add zucchini mixture to flour mix, combining until just moist.
Pour into loaf pan and bake for 55 minutes to an hour, or until a toothpick inserted in the middle comes out clean.

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