RCI-BR.003.0192.001
Fat-free Zucchini Bread
I love zucchini bread but I hate the bulk of the recipes out there since they're too high in fat and full of a lot of unhealthful ingredients. Here's a tasty (and rather addicting) version of zucchini bread that has no fat and a surprising ingredient.
Prep15 min
Cook50 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- eggs worth of egg substitute (read the carton for proper measurements)3 unit
- natural applesauce¾ cup
- 1 cup
- 2 tsp
- 3 cups
- 1 tbsp
- 1 tbsp
- 2 tsp
- 1 tsp
Method
1
Preheat oven to 350°F and prepare a loaf pan by spraying with non-stick cooking spray or lining with parchment paper.
2
Grate the zucchini into a colander and squeeze out excess moisture using paper towels or a clean kitchen towel to remove as much liquid as possible.
3
Prepare the egg substitute according to carton directions, using the measurement for 3 eggs.
4
In a large mixing bowl, combine the egg substitute, natural applesauce, sugar, and vanilla, whisking until well blended.
5
Fold the grated zucchini into the wet mixture until evenly distributed.
6
In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and baking powder to combine dry ingredients.
7
Gently fold the dry ingredient mixture into the wet ingredients until just combined; do not overmix.
8
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9
Bake in the preheated 350°F oven for 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
50 minutes
10
Remove from oven and allow the bread to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.