How to Cook Light Zucchini Bread

Overview

When your garden gives you an abundance of zucchini, make zucchini bread. This thin-skinned, mild flavored summer squash is low in calories, with only 20 calories per cup, and contains vitamin C, potassium and fiber. Adding zucchini to bread is a good way to sneak more vegetables into the diets of non-veggie lovers in your household. Substituting applesauce for oil and decreasing the sugar in a traditional zucchini bread recipe makes for a lighter loaf you can serve for breakfast or a snack.

Step 1

Wash the zucchini. Cut off the ends and grate into a bowl. Set aside.

Step 2

Grease the bread pans with cooking spray. Preheat the oven to 350 degrees F.

Step 3

Combine the flour, sugar, baking powder, baking soda, salt and cinnamon in a second bowl. Use white whole wheat flour, or half whole-wheat and half white flour for a healthier bread that contains whole grain. This recipe uses less sugar than many recipes. The applesauce provides enough sweetness to make up for the missing sugar. Stir to mix well.

Step 4

Add applesauce, eggs and egg white to the zucchini and stir to mix well. Applesauce also takes the place of oil in this recipe, and substituting an egg white for one of the eggs further reduces the fat content. Add the flour mixture and mix until combined but not smooth.

Step 5

Divide the batter into two loaf pans. Put in the oven and bake for 55 to 60 minutes until a knife inserted in the center of the loaf comes out clean.

Step 6

Let the bread sit in the pans for five minutes. Run a sharp knife all the way around each pan, between the bread and the wall of the pan. Turn the bread onto a rack to finish cooling.