Zucchini Bread
Posted on July 2, 2009 by diane
Around Chicago, July is typically the start of zucchini season, but with the chilly June we had I’m not sure what to expect. Not only do I love zucchini as a savory side dish, I’m dying to make some zucchini bread! This recipe from Whole Foods looks delicious, and it’s likely pretty moist given the yogurt and applesauce in the ingredient list. I’m crossing my fingers that zucchini starts showing up at the farmers market soon.
Zucchini Bread
Serves 10 to 12
Ingredients
Natural cooking spray
1 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 egg
1/3 cup expeller pressed canola oil
1/3 cup unsweetened applesauce
2 tablespoons nonfat plain yogurt
3/4 cup sugar
2 teaspoons vanilla extract
1 cup grated zucchini
1/3 cup finely chopped walnuts
Instructions
Preheat oven to 325°F. Spray an 8-inch loaf pan with natural cooking spray and set aside.
In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.
Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.
Nutrition Per Serving
230 calories (100 from fat)
11g total fat
1g saturated fat
20mg cholesterol
220mg sodium
30g total carbohydrate (3g dietary fiber, 16g sugar)
4g protein
[via Whole Foods]
