Zucchini Bread
Adapted from
Better Homes & Gardens, New Cookbook
16 servings
| 1 1/2 c unbleached flour | 1/4 tsp baking powder | ||
| 1 c granulated sugar | 1 c zucchini, unpeeled and shredded | ||
| 2 tsps cinnamon | 1/4 c light sour cream | ||
| 1/2 tsp baking soda | 1/4 c egg whites, slightly beaten | ||
| 1/2 tsp nutmeg | 1/2 tsp lemon peel, shredded |
Preheat oven at 350. Prepare pan a 8 "x 4" loaf pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, sugar, cinnamon, baking soda, nutmeg, and baking powder. In another mixing bowl, combine zucchini, sour cream, egg whites, and lemon peel. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake one hour, or until toohpick inserted in center comes out clean.
| Calories | 96 | %CFF | 4 % | |
| Total Fat | 0.4 g | Saturated Fat | 0.2 mg | |
| Protein | 2 g | Cholesterol | 0 g | |
| Carbohydrates | 10 g | Sodium | 42 mg | |
| Sugars | 12 g | Fiber | 0.6 g | |
|
1.8 WW Points | ||||
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Rated by 13 users (4.2)
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