This makeover recipe has the delectable taste and wonderful texture of my original loaf, but with less than half the fat and one-third fewer calories.
—NANCY SKRAMSTED BILLINGS, MT
PREP: 20 MIN. • BAKE: 50 MIN. + COOLING • MAKES: 2 LOAVES (12 SLICES EACH)
1 1/2 cups sugar
2/3 cup unsweetened applesauce
1/3 cup canola oil
2 egg whites
1 egg
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
2 cups shredded zucchini
1 can (8 ounces) unsweetened crushed pineapple, drained
1/3 cup chopped walnuts
1. In a large bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts.
2. Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
PER SERVING 159 cal., 5 g fat (trace sat. fat), 9 mg chol., 158 mg sodium, 27 g carb., 1 g fiber, 3 g pro. Diabetic Exchanges: 2 starch, 1 fat.