SKINNY ZUCCHINI BREAD

Skinny Zucchini Bread image

50% less fat • 21% fewer calories • 2g more fiber than the original recipe. Have a bumper crop of zucchini? Lighten up a classic.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 2h35m

Yield 24

Number Of Ingredients 13

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Ingredients

2 1/2 cups shredded zucchini (about 2 medium)
1 cup unsweetened applesauce
1/2 cup canola oil
3/4 cup fat-free egg product or 3 eggs
2 teaspoons vanilla
1 1/2 cups sugar
1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups Gold Medal™ whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped walnuts or pecans

Steps:

Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.

Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 14 g, TransFat 0 g