Zucchini Bread
This moist bread is perfect with morning coffee or as dinner dessert. Although there is no refined sugar in this recipe, it’s a special treat to be eaten in moderation as with all desserts. Feel free to freeze the Zucchini Bread and enjoy a little at a time.
Yields: 12 Slices | Serving Size: 1 Slice | Calories: 289 | Previous Points: 6 | Points Plus: 8 | Total Fat: 13 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 18 mg | Sodium: 18 mg | Carbohydrates: 37 g | Dietary Fiber: 4 g | Sugars: 19 g | Protein: 7 g
Ingredients
- 1/3 cup coconut oil (coconut oil is perfect for this recipe, but canola will work if you’re unable to find coconut oil)
- ¾ cup honey
- 1 egg
- 1 teaspoons vanilla extract
- 1 cup grated zucchini
- ½ cup Greek Yogurt, plain, low fat
- 1-1/2 cups White Whole Wheat flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoons cinnamon
- 1 cup chopped walnuts or pecans (optional)
Directions
Preheat oven to 325 degrees F.
NOTE: The fats in this recipe are primarily from heart healthy Omega 3's in the nuts. To reduce the saturated fat to 2 grams per slice, simply leave out the nuts.
In a large mixing bowl, cream coconut oil and honey. Add egg, grated zucchini, yogurt, vanilla and cinnamon, mix on low until combined.
Combine in a small bowl, salt, soda and flour. Add flour mixture to batter and mix on medium speed just until combined. Stir in nuts.
Spray a standard size loaf pan with non-stick cooking spray. Pour batter into loaf pan.
Bake 50-55 minutes or until a fork inserted in the center of the loaf comes out clean.
Allow to cool 15 minutes in pan before removing and cooling completely on a wire rack.
Cut into slices.
http://skinnyms.com/zucchini-bread/
