Zucchini Bread (healthier version)

 
One of the guys at work brought in a bunch of very large zucchinis to share with everyone.  Looking at it I knew that this would not make just one loaf - but many!  I did not peel the zucchini, I just cut it up into chunks, cut the seeds out and then put it through the food processor to shred it up.  I got 6 cups of shredded zucchini out of it. Since the recipe calls for 2 cups of shredded zucchini (to make 2 loaves) I ended up with 6 loaves of bread!!!

The recipe I used was from my newest Healthy Cooking magazine (Aug/Sep 2010) - it was called Makeover Zucchini Bread.  The recipe reduced the oil to only 1/3 cup and replaced it with applesauce.  I made a couple of my own substitutions - instead of 1-1/2 cups of sugar I changed it to 1 cup of white sugar and 1/2 cup of brown sugar.  I also changed the 3 cups of white flour to 2 cups of white and 1 cup of whole wheat. The nutritional info is based on the original recipe.  I don't think my changes will make any significant difference to it.

Zucchini Bread (healthier version)


Ingredients
1 cup sugar
1/2 cup brown sugar
1/2 cup unsweetened applesauce
2 eggs
1/3 cup canola oil
3 tsp vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
2-1/2 tsp ground cinnamon
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 cups shredded zucchini
3/4 cup chopped walnuts


Directions
In a large bowl, beat the sugars, applesauce, eggs, oil and vanilla until well blended.  Combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into sugar mixture until blended.  Stir in zucchini and walnuts.


Transfer to two 8-in X 4-in loaf pans coated with cooking spray.  Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.


Yield:  2 loaves (12 slices each)


Nutritional info: 1 slice equals 168 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 165 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. 
Diabetic Exchanges: 2 starch 1 fat