Low Fat Zucchini Bread
A delicious twist on this classic; you won't miss the extra fat!
1 whole egg plus 2 egg whites
1½ cups organic cane sugar
1/3 cup light vegetable oil
2/3 cup nonfat plain yogurt
1 tsp. vanilla
2 cups all purpose flour
1 tsp. cinnamon
2 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 cups grated zucchini (squeeze out excess moisture)
1/3 cup chopped walnuts, optional
Preheat oven to 350. Grease and flour two 8” loaf pans.
In a large bowl, beat eggs, sugar, yogurt, and vanilla. Combine dry ingredients in a separate bowl, then combine with egg/sugar mixture.
Fold in zucchini and walnuts (if using). Pour into pans and bake approx. 45 minutes or until the loaves shrink from sides of pan and toothpick comes out clean.
Remove from oven and let sit in the pan about 10 minutes before turning out onto a rack to cool.
Recipe created or adapted by Liz Talley, Urban Graze
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