Healthy Zucchini Bread Recipe

by Mayo Clinic Staff

This healthy zucchini bread recipe is adapted from other zucchini bread recipes that just had way too much sugar and oil. To be able to properly taste the zucchini we doubled the zucchini amount and used whole wheat flour as well as plain flour.

Also known as courgette, zuchhini is high in nutritional value and is considered a good source of Vitamin C, Vitamin A (due to its higher levels of carotenoids, such as beta carotene), magnesium, potassium, copper, fiber, folate, phosphorous, and riboflavin. It is also one of the best natural sources of manganese. It also provides a substantial dosage of vitamins B1 and B6.


Healthy Zucchini Bread Recipe

Ingredients:

6 egg whites

1/4 cup canola oil

1/2 cup unsweetened applesauce

1/2 cup sugar

2 teaspoons vanilla extract

1 1/4 cups all-purpose (plain) flour

1 1/4 cups whole-wheat (whole-meal) flour

1 teaspoon baking powder

1 teaspoon baking soda

3 teaspoons ground cinnamon

2 cups shredded zucchini

1/2 cup chopped walnuts

1 1/2 cups crushed, unsweetened pineapple

1/2 cup raisins


Directions:

Preheat the oven to 350 F. Lightly coat two 9-by-5-inch loaf pans with cooking spray.

In a large bowl, add the egg whites, canola oil, applesauce, sugar and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy.

In a small bowl, stir together the flours. Set 1/2 cup aside. Add the baking powder, baking soda and cinnamon to the small bowl of flour.

Add the flour mixture to the egg white mixture and using the electric mixer on medium speed, beat until well blended. Add the zucchini, walnuts, pineapple and raisins and stir until combined. Adjust consistency of the batter with the remaining 1/2 cup flour, adding 1 tablespoon at a time. The batter should be thick and not runny.


Pour 1/2 of the batter into each prepared pan. Bake until a toothpick inserted into the center of the loaves comes out clean, about 50 minutes. Let the bread cool in the pans on a wire rack for 10 minutes. Turn the loaves out of the pans onto the rack and let cool completely. Cut each loaf into 9 1-inch slices and serve.

*Makes 18 slices


Nutritional Analysis (per serving):

Serving size: 1 slice
Calories 173
Carbohydrate 25 g
Total fat 5 g
Saturated fat 0.5 g
Monounsaturated fat 2 g
Cholesterol 0 mg
Protein 4 g
Fiber 2 g
Sodium 104 mg
Potassium 173 mg
Calcium 24 mg


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Original Healthy Zucchini Bread Recipe