Healthified Zucchini Bread

Have a bumper crop of zucchini? Lighten up a classic. ...MORE + LESS -

2 1/2 cups (625 mL) shredded zucchini (about 2 medium)

1 cup (250 mL) unsweetened applesauce

1/2 cup (125 mL) canola oil

3/4 cup (175 mL) fat-free egg product or 3 eggs

2 tsp (10 mL) vanilla

1 1/2 cups (375 mL) sugar

1 1/2 cups (375 mL) all-purpose flour

1 1/2 cups (375 mL) whole wheat flour

1 tbsp (15 mL) ground cinnamon

1 tsp (5 mL) baking soda

1 tsp (5 mL) salt

1/4 tsp (1 mL) baking powder

1/2 cup (125 mL) chopped walnuts or pecans (optional)

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1

Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
2

In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
3

Bake 50 to 60 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.

What Is "Healthified"? We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.