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Zucchini Bread

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Weight Watchers Recipe
4.5 Stars
Ratings (256)
5PointsPlus Value
Prep time: 15 min
Cook time: 60 min
Other time: 0 min
Serves: 20
Rich and moist - a fabulous snack or dessert.
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  • Recipe

  • Read All Reviews (237)

Ingredients

2 spray(s) butter flavour cooking spray   
2 cup(s) whole wheat flour   
2/3 cup(s) all purpose flour   
1 tsp table salt   
1 tsp baking soda   
1/2 tsp baking powder   
1 Tbsp ground cinnamon   
  3 item(s) egg white(s)   
  1 large egg(s)   
1 cup(s) sugar   
2 tsp vanilla extract   
1/3 cup(s) canola oil   
  2/3 cup(s) unsweetened applesauce   
  2 cup(s) uncooked zucchini, peeled, grated, and drained*   
1/2 cup(s) chopped walnuts   
1/2 cup(s) raisins, finely chopped   

Instructions

  • Preheat oven to 350ºF. Coat two 8- X 4-inch loaf pans with cooking spray; set aside.

  • In a large bowl, sift together whole-wheat flour, all-purpose flour, salt, baking soda, baking powder and cinnamon; set aside.

  • Using an electric mixer, in a large mixing bowl, beat egg whites until frothy. Add egg, sugar, vanilla extract, oil and applesauce, and beat until thoroughly combined; beat in zucchini.

  • Add sifted ingredients to egg mixture and mix well; fold in nuts and raisins. Pour batter into prepared pans and bake in middle of oven until a toothpick inserted in center of bread comes out clean, about 50 to 60 minutes. Slice each bread into 10 pieces and serve warm or at room temperature. Yields 1 slice per serving.

Notes

  • * You’ll need about 1 1/2 medium zucchinis (about 3/4 lb) to yield 2 cups shredded zucchini.

    This zucchini bread is delicious as is or toasted and spread with reduced-fat cream cheese (could affect PointsPlus values). For a different twist, swap the raisins for dried cranberries and the walnuts for pecans.

    This bread freezes well. Wrap tightly in aluminum foil and then place in a sealable freezer bag.
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  • bobbehart1 (norberta)
  • 6/15/2013 12:04:03 PM
  •   
  • 5 Stars
  • Read my reviews: (2)

This is a fantastic recipe!! Absolutely delicious and satisfying! The one thing I did a bit differently was to take a couple of tablespoons of the flour mixture and coast the raisins [I used golden raisins] and nuts with it. They stayed suspended in the batter rather than sinking to the bottom. A big YUM!

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • eimaj111683 (jamie)
  • 6/12/2013 9:40:43 PM
  •   
  • 4 Stars
  • Read my reviews: (4)

Used a bundt pan& reg cake pan. Used almonds instead of walnuts. No raisins. It's okay, not the best I've ever had but it will be a great breakfast treat! I will make again, maybe add carrots and dates? I'm thinking about bringing my leftovers in to my we meeting, Sunday.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • jnmijamieson54 (jane)
  • 5/26/2013 2:25:42 PM
  •   
  • 5 Stars
  • Read my reviews: (1)

Got this recipe my first week of WW and made it for my family, it was a HUGE hit. I make it and slice it & wrap it up for future snacking. I do have to hide any portions I want otherwise my grand daughters will eat it.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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  • happy5999 (myra)
  • 5/19/2013 11:36:15 AM
  •   
  • 5 Stars
  • Read my reviews: (2)

This Zucchini Bread is great! On the dry side due to the wheat flour . Added low fat cream cheese is just what it needs. be sure to add the points.

  • 0 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
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