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: Cook Time:
Zucchini Bread, Lightened Up
Yield: 2 loaves