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Photo of Zucchini Bread by WW

Zucchini Bread

6
Points®
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
20
Difficulty
Easy
This zucchini bread is delicious as is or toasted and spread with reduced-fat cream cheese. 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. You’ll need about 1 1/2 medium zucchinis (about 3/4 lb) to yield 2 cups shredded zucchini.

Ingredients

Butter-flavor cooking spray

2 spray(s)

Whole wheat flour

2 cup(s)

All-purpose flour

⅔ cup(s)

Table salt

1 tsp

Baking soda

1 tsp

Baking powder

½ tsp

Ground cinnamon

1 Tbsp

Egg whites

3 item(s)

Egg

1 large egg(s)

Sugar

1 cup(s)

Vanilla extract

2 tsp

Canola oil

⅓ cup(s)

Unsweetened applesauce

⅔ cup(s)

Uncooked zucchini

2 cup(s), sliced, peeled, grated, and drained*

Chopped walnuts

½ cup(s)

Raisins

½ cup(s), finely chopped

Instructions

  1. Preheat oven to 350ºF. Coat two 8- X 4-inch loaf pans with cooking spray; set aside.
  2. In a large bowl, sift together whole-wheat flour, all-purpose flour, salt, baking soda, baking powder and cinnamon; set aside.
  3. 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.
  4. 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.
  5. Yields 1 slice per serving.

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