Zucchini Bread

Adapted from Better Homes & Gardens, New Cookbook

  • 1 1/2 c unbleached flour
  • 1 c granulated sugar
  • 2 tsps cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/4 tsp baking powder
  • 1 c zucchini, unpeeled and shredded
  • 1/4 c light sour cream
  • 1/4 c egg whites, slightly beaten
  • 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.
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Posted: 8/25/1997
Rated by 13 users (4.23)
WW Points* : 1.83
16 servings
Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 96
Calories from Fat 3 (4%)
% Daily Value *
Total Fat 0.4g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 42mg 2%
Potassium 0mg 0%
Total Carbohydrate10g 3%
Dietary Fiber 0.6g 2%
Sugars 12g
Protein 2g 2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.