Zucchini Bread desserts POINTS® Value: 3 Servings: 20 Preparation Time: 15 min Cooking Time: 60 min Level of Difficulty: Easy User Donna fell in love with a very fattening zucchini bread from a county fair so she asked us to lighten it up. Our renovated recipe is still rich and moist, full of good stuff like raisins and walnuts. Ingredients 2 serving butter-flavor cooking spray 2 cup whole wheat flour 2/3 cup all-purpose flour 1 tsp table salt 1 tsp baking soda 1/2 tsp baking powder 1 Tbsp ground cinnamon 3 large egg white(s) 1 large egg(s) 1 cup sugar 2 tsp vanilla extract 1/3 cup canola oil 2/3 cup unsweetened applesauce 2 cup zucchini, peeled, grated, and drained* 1/2 cup chopped walnuts 1/2 cup raisins, finely chopped Instructions Preheat oven to 350ºF. Coat two 8- X 4-inch loaf pans with cooking spray; set aside. In a large bowl, sift together whole-wheat flour, all-purpose flour, salt, baking soda, baking powder and cinnamon; set aside. Using an electric mixer, in a large mixing bowl, beat egg whites until frothy. Add egg, sugar, vanilla extract, oil and applesauce, and beat until thoroughly combined; beat in zucchini. Add sifted ingredients to egg mixture and mix well; fold in nuts and raisins. Pour batter into prepared pans and bake in middle of oven until a toothpick inserted in center of bread comes out clean, about 50 to 60 minutes. Slice each bread into 10 pieces and serve warm or at room temperature. Yields 1 slice per serving. Notes * You'll need about 1 1/2 medium zucchinis (about 3/4 lb) to yield 2 cups shredded zucchini. This zucchini bread is delicious as is or toasted and spread with reduced-fat cream cheese (could affect POINTS values). For a different twist, swap the raisins for dried cranberries and the walnuts for pecans. This bread freezes well. Wrap tightly in aluminum foil and then place in a sealable freezer bag. We renovated Zucchini Bread from 9 POINTS values to 3 POINTS values by: Cutting back on the oil and sugar and replacing some of each with applesauce for its moisture and sweetness. Replacing most of the white flour with much more nutritious whole-wheat flour (and adding more baking powder to help maintain a proper result). Replacing some eggs with egg whites. Cutting back on the quantity of nuts and raisins used but chopping them up to help sprinkle them throughout.
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