Friday, July 18, 2014

Oil-Free Zucchini Walnut Bread


My co-worked brought some home made zucchini bread  to work and it reminded me that I hadn't had it in a long time! Her bread didn't have any extras (walnuts, raisins, chocolate) so it tasted a bit plain. So sought out to find a no sugar no oil recipe to make myself! I used Spelt flour because unlike wheat flour, it's richer in nutrients in that it's high in protein and fiber and added minerals.

Ingredients
  • 2 cups whole grain Arrowhead Mills Spelt flour 
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½  cup Ideal sugar 
  • 1/3 cup raisins (or Hershey's sugar free chocolate chips)
  • 1/3 cup chopped walnuts
  • 1 egg
  • 1 egg white
  • 2 TB unsweetened apple sauce
  • 1¼ cup shredded zucchini (leave skin on)
  • 1 tbsp lemon zest
  • 2 tsp fresh lemon juice
  • 6 oz of Fage 0% plain yogurt
Directions
1. Preheat oven to 350F.  Oil a regular-sized loaf pan.

2. In a large bowl, whisk the dry ingredients (flour, powders, salt, cinnamon, nutmeg, sugar, raisins, and walnuts).

3. In another large bowl, combine the wet ingredients (egg, shredded zucchini, lemon zest & juice, yogurt).

4. Add wet ingredients to dry and stir until just mixed. Be careful not to overmix the batter as spelt flour is delicate.

5. Spoon the batter into prepared loaf pan and spread out evenly. Bake for 60 minutes at 350F or until toothpick comes out clean. Cover with foil for part of the baking time.

Nutritional Analysis
Makes 9, 1-inch thick slices
193 calories, 7g protein, 4g fat, 5g sugar
(The fat comes from the walnuts and the sugar comes from the raisins, apples and yogurt)

Compared to Starbucks zucchini walnut muffin which are smallish
490 calories, 7g protein, 28g fat, 28g sugar

Adapted from: ohsheglows





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