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Add a photoServings: 12
Ingredients
- 4 c. grated zucchini (about 3 zucchinis) (shred with a medium-sized shredder)
- 11/4 tsp salt, divided use
- Canola cooking spray
- 21/4 c. unbleached flour (plus extra to flour pans)
- 2 tsp baking soda
- 1 Tbsp. grnd cinnamon
- 1/4 tsp grnd nutmeg
- 2 x Large eggs
- 2 x egg whites (or possibly 1/4 c. egg substitute)
- 1 c. granulated sugar
- 1/3 c. canola oil
- 1/3 c. maple syrup
- 1/3 c. fat-free lowfat sour cream (light or possibly regular can also be used)
- 1 Tbsp. vanilla extract
- 3/4 c. minced macadamia nuts (pecans or possibly walnuts can also be used)
Directions
- 1. Sprinkle zucchini with 1 tsp. of the salt and place on a dinner plate.
- Mix it with your hands to distribute the salt. Place a heavy saucepan on top of the zucchini and let it sit for 20 min (to give it time to release some of its water).
- 2. Preheat oven to 350 degrees. Lightly coat 2 loaf pans (8-by-4 inch)
- generously with canola cooking spray. Then lightly coat each with flour.
- 3. In medium bowl, stir together the flour, baking soda, spices and remaining 1/4 tsp. salt; set aside.
- 4. In mixing bowl, beat Large eggs and egg whites on medium speed for about 3 min. Add the sugar, a little bit at a time, and beat for exactly 5 min.
- 5. While mixer is still running, slowly pour in the canola oil, maple syrup and lowfat sour cream.
- 6. Empty zucchini into a colander and squeeze with your hands to release any other water.
- 7. Add in vanilla and zucchini to the batter, then beat in the dry ingredients on low speed, just till mixed (don't overmix). Mix in the nuts and pour batter into the prepared pans.
- 8. Bake for 1 hour or possibly till a toothpick inserted in the center comes out clean. Remove to a rack to cold for 10 min. Remove bread from pans and cold on a rack completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 12 servings | |
| Calories 394 | |
| Calories from Fat 94 | 24% |
| Total Fat 10.75g | 13% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.02g | |
| Cholesterol 38mg | 13% |
| Sodium 765mg | 32% |
| Potassium 214mg | 6% |
| Total Carbs 67.0g | 18% |
| Dietary Fiber 2.5g | 8% |
| Sugars 23.37g | 16% |
| Protein 7.52g | 12% |
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Comments
October 16, 2009This is the best zucchini bread I have ever made and eaten. It is moist. The macadamia nuts give it such wonderful flavor. So many layers of flavor in this bread. I highly recommend it!
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