Low Fat Lemon Zucchini Bread

One of my favorite quickbreads is zucchini bread. This low fat version has a pleasing hint of lemon and nutmeg. The moistness comes from the zucchini and also from yogurt. But my youngest daughter would be horrified to know her new favorite "cake" had green vegetables in it.

Cook Time: 55 minutes

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2/3 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1 cup grated zucchini (tightly packed)
• 1/4 cup canola oil
• 1 egg, lightly beaten
• 1 egg white
• 1 tsp vanilla
• 1 tbsp lemon zest
• 1/4 cup plain non-fat yogurt, drained

Preparation:

Preheat oven to 350 degrees. Coat a 9 x 5-inch loaf pan with nonstick cooking spray.

Gently spoon flour into measuring cups (do not pack). Add flour to a large bowl, followed by the sugar, baking powder, baking soda, salt and nutmeg. Stir well with a wire whisk.

In another bowl, combine the zucchini, oil, egg and egg white, vanilla, lemon zest and yogurt.

Add zucchini mixture to flour mix, combining until just moist. Pour into loaf pan and bake for 55 minutes to an hour, or until a toothpick inserted in the middle comes out clean.

Yield: 1 loaf (12 servings)

Per Serving: Calories 194, Calories from Fat 48, Total Fat 5.2g (sat 0.4g), Cholesterol 18mg, Sodium 225mg, Carbohydrate 32.9g, Fiber 1.7g, Protein 3.7g

Response to chrysnel's comment:
I'm sorry the recipe didn't turn out as you hoped. I would say that Splenda can make baked goods dry, so that's one possible factor here. I would also use regular zucchini next time, rather than one baby zucchini.
Fiona Haynes, Your Guide to Low Fat Cooking

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