Lemon Zucchini Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 169.0
- Total Fat: 4.8 g
- Cholesterol: 0.1 mg
- Sodium: 211.5 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 2.5 g
- Protein: 3.8 g
View full nutritional breakdown of Lemon Zucchini Bread calories by ingredient
Introduction
Healthy alternative to the typical coffee cake or morning pastry, but still full of flavor! Great for snacks, travels well! Healthy alternative to the typical coffee cake or morning pastry, but still full of flavor! Great for snacks, travels well!Number of Servings: 12
Ingredients
-
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp salt
1 1/4 cups zucchini (grated)
1/4 cup canola oil
3 egg whites
1 tsp vanilla extract
1 tbsp lemon zest
1/4 cup plain non-fat yogurt
Directions
1. Preheat oven to 350*
2. Spray a 9x5 pan with PAM or other cooking spray
3. Combine flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and salt in a large bowl
4. In separate bowl: combine zucchini, canola oil, egg whites, vanilla, lemon zest, and yogurt
5. Add zucchini mixture to dry ingredients
6. Combine until moist, don't over-mix
7. Pour batter into pan
8. Bake for about an hour, or until a toothpick inserted into the center comes out clean
Makes 1 loaf (12 servings)
Number of Servings: 12
Recipe submitted by SparkPeople user STEPHIEBOUR.
2. Spray a 9x5 pan with PAM or other cooking spray
3. Combine flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and salt in a large bowl
4. In separate bowl: combine zucchini, canola oil, egg whites, vanilla, lemon zest, and yogurt
5. Add zucchini mixture to dry ingredients
6. Combine until moist, don't over-mix
7. Pour batter into pan
8. Bake for about an hour, or until a toothpick inserted into the center comes out clean
Makes 1 loaf (12 servings)
Number of Servings: 12
Recipe submitted by SparkPeople user STEPHIEBOUR.
