Wednesday, September 22, 2010

Healthy Zucchini Bread

From time to time my mom will cut out articles or recipes from the paper or magazines that I might like and pass them on to me. This was one that appeared in the Detroit Free Press in the past month. I've made two batches of this delicious bread and everyone who's tried it has loved it - and I love that it's healthy too!

They gave a tip that you can adjust other recipes to be healthier by using a combination of whole wheat and all purpose flour - generally half and half. And do you know the difference between whole wheat white flour and whole wheat flour? Whole wheat white flour is milled from hard white wheat berries, whole wheat flour is milled from red wheat berries. They have the same amount of fiber and nutrition but with a milder flavor and lighter color.

This recipe was created by Darlene Zimmerman, MS, RD for Henry Ford Hospital.

Makes 24 slices - each has 157 calories (17% from fat), 3 grams fat (0 saturated, 0 trans fat) 29 grams carbohydrates, 3 grams protein, 110 mg sodium, 9 mg cholesterol, 24 mg calcium, 1 gram fiber.

Nonstick floured baking spray
1 container (7 oz) low-fat Greek style yogurt
1/4 cup canola oil
1 3/4 cup granulated sugar
1 large egg
3 egg whites
1 tablespoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 cups whole wheat white flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 cups shredded zucchini
2 teaspoons orange zest

1/2 cup powdered sugar
2 tablespoons fresh squeezed orange juice
1 tablespoon melted butter or trans fat free margarine

Preheat oven to 350 degrees. Spray two 9x5 inch loaf pans (or 4 mini loaf pans) with the floured baking spray. In large bowl beat together the yogurt, oil, sugar, egg, egg whites and vanilla. In a separate large bowl combine the all purpose flour, whole wheat white flour, cinnamon, baking powder, baking soda and salt. Add the yogurt mixture to the flour mixture and gently combine until just moistened, being careful not to over mix. dd the zucchini and orange zest and stir to combine. Pour the batter into the prepared loaf pans and bake for 45 to 55 minutes or until a wooden pick inserted in the center comes out clean. Note: I made this recipe in my Pampered Chef mini loaf pan (4 mini loaves) and reduced the cooking time to 40 minutes.

To prepare the glaze: combine the powdered sugar, orange juice and melted butter/margarine, stir until smooth. Spread the glaze over the top of the bread while it is still warm. Allow the bread to cool in the pans on a wire rack for 20 minutes. Remove the bread from pans and cool completely on the wire rack. Each loaf yields 12 slices, one slice equals one serving.

Tastes even better the next day, very moist! Also freezes well. (if it lasts that long!)

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