Low Fat Zucchini Bead Anyone??

[suziking]

It is that time of the year when i have more zucchini than we can eat and I love zucchini bread!

Does anyone have a graet low fat zucchini bread recipe. The one I have calls for like 2 sticks of butter and 1 cup of oil for two loaves! Yikes!

Thanks!! Suzi

[Tina_B]

Here are a couple to start with. I haven't tried any of them, but they may worth looking at.

* Exported from MasterCook *

Zucchini Bread

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads July '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups shredded zucchini (about 3 medium)
4 cups all-purpose flour
1 cup plus 2 tablespoons granulated sugar -- divided
1/2 cup chopped walnuts -- toasted
1/4 cup packed brown sugar
5 teaspoons baking powder
1 tablespoon grated lemon rind
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups skim milk
6 tablespoons vegetable oil
2 teaspoons vanilla extract
2 large eggs
Cooking spray

Preheat oven to 350º.

Press zucchini on several layers of paper towels. Cover with additional
paper towels; set aside.

Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients
(walnuts through nutmeg) in a large bowl; make a well in center of
mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a
whisk. Add zucchini; stir. Add to flour mixture; stir just until moist.
Divide batter evenly between 2 (8 × 4-inch) loaf pans coated with cooking
spray. Sprinkle each with 1 tablespoon granulated sugar. Bake at 350º for
1 hour and 10 minutes or until a wooden pick inserted in center comes out
clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool
completely on wire rack.

Serving Size: 1 slice [12 slices per loaf]

Source:
"Cooking Light, July 1997, p.100"
Copyright:
"© Cooking Light"




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 178 Calories; 6g Fat (27.6%
calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 16mg
Cholesterol; 160mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook *

Zucchini-Streusel Bundt Cake

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups coarsely shredded zucchini
1/3 cup firmly packed brown sugar
1/3 cup chopped walnuts
1/3 cup currants
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
3 cups all-purpose flour
1 1/4 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups plain nonfat yogurt
1/3 cup vegetable oil
1 tablespoon vanilla extract
2 egg whites -- lightly beaten
1 egg -- lightly beaten
Cooking spray
1 tablespoon fine dry breadcrumbs
3/4 cup sifted powdered sugar
2 teaspoons skim milk
1 teaspoon vanilla extract

Place zucchini on several layers of paper towels; cover with additional
paper towels. Let stand 5 minutes, pressing down occasionally. Set aside.

Combine brown sugar and next 4 ingredients in a bowl; stir well, and set
aside. Combine flour and next 4 ingredients in a large bowl; make a well
in center of mixture. Combine yogurt and next 4 ingredients; stir well.
Add zucchini. Add to flour mixture; stir just until dry ingredients are
moistened.

Spray a 12-cup Bundt pan with cooking spray; sprinkle with breadcrumbs.
Spoon 1/ 3 of batter into prepared pan; top with half of brown sugar
mixture. Spoon half of remaining batter into pan; top with remaining brown
sugar mixture and batter.

Bake at 350 degrees for 1 hour or until a wooden pick inserted in center
comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire
rack. Combine powdered sugar and next 2 ingredients. Drizzle over cake.





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 241 Calories; 6g Fat (21.8%
calories from fat); 5g Protein; 43g Carbohydrate; 1g Dietary Fiber; 11mg
Cholesterol; 198mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.

* Exported from MasterCook *

Zucchini-Apricot Bread

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads and Sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups zucchini -- shredded (1 medium)
3/4 cup sugar
1/4 cup vegetable oil
3 egg whites
OR
1/2 cup fat-free cholesterol-free egg product
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons vanilla
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1/2 cup finely chopped dried apricots
Fat-free cream cheese -- if desired

Heat oven to 350º. Spray loaf pan, 8 1/2 × 4 1/2 × 2 1/2 or 9 × 5 × 3
inches, with nonstick cooking spray. Mix zucchini, sugar, oil and egg
whites in large bowl. Stir in remaining ingredients except apricots and
cream cheese. Stir in apricots. Pour into pan.

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center
comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove
from pan. Cool completely on wire rack before slicing. Serve with cream
cheese.

1 loaf (24 slices)

[suziking]

Thanks Tina! I will defintely try them! Ther eis nothing better with a cup of coffee in the morning!