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Lowfat Zucchini Bread

No oil used in this recipe but still very moist.
2 (9 x 5 x 3 inches) loaves
Have all ingredients at room temperature, about 70°F. Preheat oven to 350°~325°F. Grease and dust with flour 2 loaf pans (9 x 5 x 3 inches)
 
Sift before measuring:
  2 cups all-purpose flour
Resift with:
  2 tsp baking powder
1 1/2 tsp soda
1 tsp salt
1 tsp cinnamon

2/3 cup sugar

Grate and sqeeze water:

  2 cup grated zucchini
Mix together with zucchini:
  1 cup chopped nuts
1 (8 1/2 oz) can crushed pineapple (well drained)
Whip with blender until creamy pale:
  4 eggs
1 cup sugar
1 tsp. vanilla
Add the flour mixture to the egg mixture in 3 parts in the blender and mix until smooth.
Fold in Zucchini mixture by hand.
 
Pour into the prepared 2 loaf pans and bake at 350°~325° for about 50 minutes.
 

After cooled , decorate with:
  1/3 cup powder sugar
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