Whole-Wheat Zucchini Bread

Add dry fruits or nuts to this bread to add sweetness, crunch, and depth of flavor.

Serves: 20Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 20

Ingredients

  • 2 large eggs
  • 2 oz. egg whites
  • ½ cup honey
  • 2 cups zucchini, shredded
  • ⅔ cup unsweetened applesauce
  • ⅓ cup canola oil
  • 2 tsp. vanilla
  • 2 cups whole-wheat pastry flour
  • 1 cup all-purpose flour
  • ¼ cup no-calorie granular sweetener such as Splenda Granular
  • 1 tsp. salt
  • 2 tsp. low-sodium baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg

Directions

  • Preheat oven to 350°F. Spray 4 aluminum mini loaf pans with cooking spray.
  • In a large mixing bowl, beat the egg and egg whites until foamy. Mix in the honey, zucchini, applesauce, canola oil, and vanilla.
  • In a separate mixing bowl, sift together the whole-wheat flour, all-purpose flour, sweetener, salt, baking powder, baking soda, cinnamon, and nutmeg.
  • Gradually add the dry ingredients to the zucchini mixture and mix until all ingredients are combined, but do not overmix.
  • Divide the batter evenly into prepared mini loaf pans. Bake for 35–40 minutes, or until tops are browned and an inserted toothpick comes out clean.
  • Remove pans to a wire rack and cool for 10 minutes before removing from pans. Cool completely before slicing.

Recipe Information

Serves: 20

Ingredients

  • 2 large eggs
  • 2 oz. egg whites
  • ½ cup honey
  • 2 cups zucchini, shredded
  • ⅔ cup unsweetened applesauce
  • ⅓ cup canola oil
  • 2 tsp. vanilla
  • 2 cups whole-wheat pastry flour
  • 1 cup all-purpose flour
  • ¼ cup no-calorie granular sweetener such as Splenda Granular
  • 1 tsp. salt
  • 2 tsp. low-sodium baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg

Directions

  • Preheat oven to 350°F. Spray 4 aluminum mini loaf pans with cooking spray.
  • In a large mixing bowl, beat the egg and egg whites until foamy. Mix in the honey, zucchini, applesauce, canola oil, and vanilla.
  • In a separate mixing bowl, sift together the whole-wheat flour, all-purpose flour, sweetener, salt, baking powder, baking soda, cinnamon, and nutmeg.
  • Gradually add the dry ingredients to the zucchini mixture and mix until all ingredients are combined, but do not overmix.
  • Divide the batter evenly into prepared mini loaf pans. Bake for 35–40 minutes, or until tops are browned and an inserted toothpick comes out clean.
  • Remove pans to a wire rack and cool for 10 minutes before removing from pans. Cool completely before slicing.

Nutrition Information

Nutrition Information
Amount per serving
Calories110
Total Fat4g
Saturated Fat0.5g
Cholesterol20mg
Sodium190mg
Total Carbohydrate16g
Dietary Fiber2g
Sugars2g
Protein3g