Zucchini Bread

The other day I was walking with my friend Marie, griping about my garden and how much zucchini I had to eat, and she suggested making zucchini bread. I have never made or eaten zucchini bread before but decided to give it a shot. I went online and found a million yummy recipes but I started to realize that this was not going to be as healthy as it sounded because of all the oil and sugar needed to make it so I decided to do some detective work and figure out what I could swap here and there to ensure the baking of this bread did not sabotage my morning of running! In this recipe I swapped unsweetened applesauce for oil, egg whites for whole eggs, Splenda for some of the sugar, wheat flour for a cup of regular and there you go! I calculated the calories and I was floored! A "normal" slice of zucchini bread with all the oil and sugar etc. is on average a whopping 215 calories and 10 grams of fat! My zucchini bread has only 60 calories and .12 grams of fat! No joke.

Because I've never had zucchini bread before this may taste nothing like what it should to others but it tastes good to me. Someone pass the Country Crock Light! :)

Won't Hurt the Waistline Zucchini Bread
Makes 24 slices (2 loaves)

3 C. organic grated zucchini
5 organic egg whites
1/2 C. sugar
1 C. Splenda
1 C. unsweetened applesauce
1 tsp. vanilla
1 C. whole wheat flour
1 C. all purpose flour
1 tsp. baking soda
1/2 tsp baking powder
1 tsp. salt
2 Tbsp. cinnamon
1/4 tsp. nutmeg

1) Mix eggs, sugar, Splenda, and vanilla in a bowl until light and fluffy. Add zucchini and mix well. Mix dry ingredients in a separate bowl and then add to the wet mixture slowly.

2) Pour into two loaf pans and bake at 350 for 55-60 minutes or until a toothpick inserted comes out clean. Place on a wire rack to cool.

Note: I cut each loaf into 12 pieces. I have read online that the zucchini bread freezes well so I may do this with the second loaf.

Calories: 60
Fat: .12
Carbs: 12.5
Protein: 2
Fiber: 1