Reduced fat/calorie, but DELISH Zucchini Bread

This low fat, reduced calorie recipe will leave you satisfied and only craving more and best of all why not, after all it is good for you. This recipe makes 2 regular 9" loafs.

INGREDIENTS:

• 3 cups All Purpose Unbleached Flour
• 2 cups Ideal Sugar (or Splenda)
• 1 cup Applesauce
• 2 cups grated zucchini
• 3 Egg Whites or a little over 1/3 cup of pre-separated egg whites
•  3 teaspoons cinnamon
• 3 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• a pinch of Salt

DIRECTIONS:

• Preheat oven to 325*
• Shred zucchini using a grater. Measure out all ingredients. Spray/Grease and flour two 9" loaf pans.
• Mix all dry and wet ingredients (NOT ZUCCHINI) in stand mixer on medium low setting for 5 mins or hand mixer on medium for 5 mins.
• Hand mix in/fold the zucchini into the batter and pour into prepared loaf pans.
• Bake approximately 40-60 mins or until browned on top and toothpick or test stick comes out clean.

Here is the ingredients measured out by dry, applesauce/vanilla/cinnamon, egg whites, and shredded zucchini.

I didn't photograph the mixing process, I figured you could 'get' that. Please note I mechanically mixed everything first then hand mixed in the zucchini.

As you can see, my sweet husband couldn't wait for me to even take a picture before diving in. The recipe is that good.

A close up of the un-cut loaf (I lost my bread tester and had to use a butter knife *thus the gaping hole in the middle*)

Another shot of the sweet perfection

This bread is fabulous alone, but divine with a smidge of light butter or with a bit of applesauce or cream cheese. We never seem to be patient enough to let it cool before slicing and no issues have arisen yet with cutting right out of the oven, just be sure to use a sharp, serrated knife (like a steak knife or bread knife)

I hope you enjoy it. Also this is a great freezer bread too, I wouldn't recommend freezing it for longer than 1-2 months.