Wednesday, October 19, 2011

Zuchini Bread

I had mentioned in another post here that the hubs and I are trying to eat better. Well now that it's fall and it gets getting cooler I had the urge to make some zuchini bread. I already had a recipe but it doesn't fit into our new eating habits, so I went on the hunt to find a new recipe in hopes that it would be just as good as the one that I currently have. Guess what!?  I found one! It is super yummy that I had to share it with you.


Low GI (Glycemic Index) Zuchini Bread

2 1/2 cups shredded zucchini (about 2 medium)
1 cup unsweetened applesauce (I had used homemade sweetened applesauce) 1/2 cup canola oil
3/4 cup fat-free egg product or 3 eggs
2 teaspoons vanilla
1 1/2 cups sugar (I only used 1 cup) 1 1/2 cups Gold Medal® all-purpose flour
1 1/2 cups Gold Medal® whole wheat flour
3 teaspoons ground cinnamon (I only used 2 tsp b/c of the applesauce)
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped walnuts or pecans

  • Heat oven to 350°F. Spray bottoms only of 2 (8×4-inch) loaf pans with cooking spray.
  • In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour. 


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