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Whole Wheat Zucchini Bread

Whole Wheat Zucchini Bread

recipe ingredients
2 cups unbleached all-purpose flour
1 cup whole wheat pastry flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped pecans (optional)
3 Tbsp. egg substitute
1 cup packed brown sugar
1 cup skim milk
1/2 cup unsweetened applesauce
2 tsp. vanilla extract
2 cups grated zucchini

recipe directions
Preheat oven to 350*F. Spray a 9x5 loaf pan with cooking spray and set aside.

Combine dry ingredients in a large bowl. Make a well in center of mixture. In a small bowl, combine egg substitute, sugar, milk, applesauce, and vanilla and mix well. Stir in zucchini. Add wet mixture to dry mixture, including pecans, and stir until just blended. Do not overstir. Pour batter into prepared pan and bake for 1 hour, or until a tester inserted in center comes out clean. Place pan on wire rack to cool for about 10 minutes, then remove bread from pan and cool completely. Cut into 16 slices to serve.

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Serves: 16 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
152 3 0 4 2 185 28 3
  • Sarah

    This bread came out quite rubbery. I mixed the batter as little as possible and I’m still not thrilled with the results. For 3 points, the cranberry orange bread is definately the way to go!