Recipe: Zucchini Bread LeanTreat 2001
Zucchini Bread LeanTreat 2001
½ cup drained unsweetened applesauce (from ¾ cup undrained)
½ cup pecans
½ cup canola oil
2 cups granulated sugar
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1½ teaspoons cinnamon
¾ teaspoon ground nutmeg
1 teaspoon salt
1 whole egg
2 egg whites
2 teaspoons vanilla extract
2 cups shredded, unpeeled zucchini, wrung out in a clean towel
2 cans (8.25 ounces each) crushed pineapple, well-drained
1 cup chopped pitted dates
Place the oven rack in the lower middle position and heat oven to 350 degrees. Lightly spray two 9-by-5-inch loaf pans with vegetable oil.
Place a wire mesh strainer over a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl; add ¾ cup applesauce and drain.
Toast the pecans in a small skillet over medium heat until their color deepens and they become aromatic, about 3 to 4 minutes. Cool, chop and set aside.
Add the oil, ½ cup drained applesauce and the sugar to the bowl of a stand mixer and, at medium to medium-high speed, mix for 4 to 5 minutes.
Add the flour, baking soda, baking powder, cinnamon, nutmeg and salt to a medium mixing bowl. Whisk until combined, about 1 minute. Set aside.
Add the vanilla to the wet ingredients and mix for 15 seconds. At medium speed, add the egg and egg whites, one at a time, mixing 20 seconds after each addition.
Stop the mixer and remove the bowl from the stand. Add the flour mixture, zucchini, pineapple and dates to the bowl and with a large rubber spatula, stir and fold until the dry ingredients are moistened; the batter will be lumpy.
Divide the batter equally between the loaf pans. Sprinkle the nuts over the top of the batter. Bake 1 hour, or until a toothpick inserted in the center comes out clean. Remove pans from oven and set on wire cooling rack. Cool completely.
Makes 2 loaves; serves 20.
Nutrition values per serving: 256 calories (25.1 percent from fat), 14.2 g fat (0.6 g saturated fat), 46.1 g carbohydrate, 1.1 g fiber, 3 g protein, 11 mg cholesterol, 208 mg sodium.