Egg whites or egg substitutes are used in this recipe to replace whole eggs to lower calories and one whole egg is also added to help get the best texture.
PREP TIME: 20 min BAKE TIME: 50 min + cooling TOTAL TIME: 70 min
Preheat oven to 350 degrees F. In a large mixing bowl, beat the sugar, oil, applesauce, egg, egg whites and vanilla until well blended. Combine the cinnamon, flour, baking powder, nutmeg, salt and baking soda; gradually beat into the sugar mixture until blended. Stir in the zucchini, pineapple and walnuts.
Transfer mixture to two loaf pans (8 x 4 x 2-inch) coated witth nonstick cooking spray. Bake for 50-60 minutes in preheated oven or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
I love zucchini bread and this recipe is great because it is much lower in calories and fat than regular other recipes I have used.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 24 | ||
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Calories: 240 | ||
Calories from Fat: 23 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 8.8mg | 3 % | |
Sodium 58.2mg | 2 % | |
Potassium 83mg | 2 % | |
Total Carbohydrate 52.8g | 16 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 51.7g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 240
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