Zucchini Bread, Lightened Up
I get a bit nervous when it comes to “lightening up” recipes since I’ve had both successes and (massive) failures in doing so. Most memorably, there was the time I substituted in whole wheat flour for all-purpose when I was making doughnut holes. The result? An all-too enlightening discovery that doughnut batter can actually take on the color and texture of charred Cheetos.
All slip-ups aside, this healthier version of Paula Deen’s Zucchini Bread is a definite hit. I’d been craving just a taste of something sweet and carbo-loaded, so I followed the hundreds of FoodNetwork.com reader comments and subbed in some healthier ingredients like apple sauce for oil and Splenda sugar substitute for the real stuff. The result was a moist zucchini bread treat packed with healthy flavor. Wrap up a loaf and share the slimmed-down goodness with your neighbors and friends!
Yield: 2 loaves Prep Time: 20 min Cook Time: 45 min 3¼ cups all-purpose flour Preheat the oven to 350ºF. Combine the flour, salt, nutmeg, baking soda, cinnamon and Splenda in a large bowl. In a separate bowl, combine the apple sauce, eggs, water, zucchini and lemon juice. Mix the wet ingredients into the dry then fold in the nuts (optional). Pour the batter into 2 standard loaf pans (or five mini-loaf pans) that have been greased with cooking spray. Bake the standard-sized loaves for 45 minutes, or until a toothpick comes out clean (alternately, bake the mini-loaves for 25 minutes, or until a toothpick comes out clean).
Zucchini Bread, Lightened Up
Ingredients:
1½ teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
2½ cups Splenda sugar substitute
1 cup unsweetened apple sauce
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans (optional)Directions:
Zucchini Bread, Lightened Up | Living.com — July 29, 2009 @ 11:20 am
[...] 3) and I adjusted the baking time to 45 minutes. The result? A moist, flavorful and unrecognizably healthy home-baked zucchini bread – no oil or butter required. Wrap up a loaf in parchment paper for the perfect hostess gift or [...]
100th Post: The Top 10 | — August 18, 2009 @ 11:10 pm
[...] 1. Zucchini Bread, Lightened Up [...]
Connie — September 5, 2009 @ 1:09 pm
I was looking for a heart-healthy zucchini bread recipe, as my husband recently had a heart attack. This bread served that purpose well. It was moist and delicious.
Cucumber + Sesame Salad | — July 28, 2010 @ 9:27 am
[...] full listing of cukes n’ zukes recipes (and more pics!) from Summer Fest 2010 is after the jump [...]
Cristie — July 28, 2010 @ 3:06 pm
I didn’t get to plant zucchini this year. But I happily find myself receiving zucchinis grown in friends’ gardens. What fun.
I have fresh zucchini to make my favorite zucchini bread. I’ve used this recipe for years. I’ve tried others, but always come back to this Wisconsin farm-woman’s recipe. Here’s a link to the recipe and a story about garden-giving reciprocity. http://food-fun.wisconsinfood.com/edible_antics/2008/09/food-fun—givi.html