Dietitian’s tip:
Zucchini is a popular type of summer squash. It has a mild flavor and looks like a cucumber. Shredded zucchini creates moist breads and cakes and is great to add to soups, sauces and casseroles.
Number of servings
Serves 18 (2 loaves)
DASH dietLow-sodiumHeart-healthyWeight managementPlant-basedMeatlessDiabetes meal plan
Ingredients
6 egg whites
1/4 cup canola oil
1/2 cup unsweetened applesauce
1/2 cup sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose (plain) flour
1 1/4 cups whole-wheat (whole-meal) flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
2 cups shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups crushed, unsweetened pineapple
Directions
Preheat the oven to 350 degrees F. Lightly coat two 9-by-5-inch loaf pans with cooking spray.
In a large bowl, add the egg whites, canola oil, applesauce, sugar and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy.
In a small bowl, stir together the flours. Set 1/2 cup aside. To the small bowl of flour, add the baking powder.
Add the flour mixture in the small bowl to the egg white mixture. Using the electric mixer on medium speed, beat until well blended. Add the zucchini, walnuts and pineapple. Stir until combined.
Adjust the batter with the remaining 1/2 cup flour, adding 1 tablespoon at a time. The batter should be thick and not runny.
Evenly divide the batter between the prepared pans.
Bake until a toothpick put into the centers of the loaves comes out clean, about 50 minutes. Let the bread cool in the pans on a wire rack for 10 minutes.
Turn the loaves out of the pans onto the rack. Let cool all the way. Cut each loaf into nine 1-inch slices and serve.
Nutritional analysis per serving
Serving size: 1 slice
Calories 149Total fat 5.5 gSaturated fat 0.5 gTrans fat TraceMonounsaturated fat 2.5 gCholesterol 0 mgSodium 117.5 mgTotal carbohydrate 22 gDietary fiber 2 gAdded sugars 6 gProtein 4 gTotal sugars 8 gPolyunsaturated fat 2Potassium 137.5Calcium 30 mgMagnesium 28 mgVitamin D 0 IUIron 1 mg
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Copyright for syndicated content belongs to the linked Source : Mayo Clinic – http://www.mayoclinic.org/healthy-lifestyle/recipes/zucchini-bread/rcp-20049730