Zucchini Bread

Ingredients

Canola oil cooking spray
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
4 tablespoons canola oil
1/2 cup unsweetened applesauce
1 large egg
1 large egg white
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1 cup grated zucchini
1/4 cup chopped walnuts

Directions

Preheat oven to 350-degrees F. Spray a loaf pan with canola oil spray and set aside. In a large bowl whisk together flours, baking soda, salt, cinnamon and nutmeg and set aside. Using an electric mixer, combine sugar and canola oil. Add applesauce, egg, egg white, vanilla extract, lemon juice and zest and mix on low speed until well combined. Slowly add flour mixture and mix until just combined. Using a spatula, fold in zucchini and walnuts. Transfer to prepared pan and bake until a cake tester comes out clean (about 45 minutes) . Cool in pan for 15 minutes. Remove from pan and transfer to a cooling rack. Serve warm or at room temperature.

Serving Size: 1 slice (recipe makes about 10 slices)

180 calories, 8g fat, 26g carb, 4g protein, 2g fiber

From Dana White Nutrition, Inc.