This is only half of the zucchini she gave me. No doubt about it, zucchini bread was on the menu. Not just any zucchini bread, though. It had to fit into my healthy lifestyle and lowfat diet. Please try this bread even if you do not have an overabundance of zucchini.
Zucchini Bread
1 3/4 cups whole wheat pastry flour
3/4 cup packed light brown sugar
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsweetened applesauce
1/3 cup water
2 tablespoons canola or other light oil
1 tablespoon distilled white vinegar
1 1/2 cups grated zucchini (about 2 small)
Preheat oven to 350°F. Coat a 9x5-inch loaf pan with nonstick spray; set aside.
In medium bowl, whisk together flour, brown sugar, baking soda, cinnamon, and nutmeg. In separate small bowl, whisk together applesauce, water, oil, and vinegar. Add liquid to dry ingredients, along with zucchini, and mix until just combined.
Spread batter into prepared pan. Bake 55 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes in pan, then remove from pan and let cool on wire rack. Makes 14 slices, 3 points plus and 106 calories each.
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