Low Fat Lemon Zucchini Bread

My mom makes this all the time and it’s always a winner.  Great to freeze and enjoy later as well!


1 c whole wheat flour

1 cup all-purpose flour

2/3 cup sugar

1.5 t baking powder

1/2 t baking soda

1/2 t salt

1/4 t nutmeg

1 cup grated zucchini (tightly packed)

1/4 cup canola oil

1 egg, lightly beaten

1 egg white

1 t vanilla

1 T lemon zest

1/4 cup plain non-fat yogurt, drained

Instructions: Preheat oven to 350.  Coat 9×5″ loaf pan with nonstick cooking spray. 

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

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

Add zucchini mixture to flour mix, combining until just moist.  Pour into loaf pan and bake for 55 min to and hour (until a toothpick comes out clean). 

Makes 1 loaf, or 12 servings.

Per serving: Calories 194, Calories from fat 48, total fat 5.2g, Cholesterol 18mg, Sodium 225mg, Carbs 32.9g, Protein 3.7g


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