Healthy Oven Zucchini Tea Loaf

  • Serves: Makes one 9 x 5 x 3-inch loaf or 12 muffins
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  • Comments: 6

Photo and tea loaf by Kelly Hong © Sarah Phillips

Photo and tea loaf by Kelly Hong © Sarah Phillips
KELLY SAYS: "The bread has a nice moist crumb but it is not heavy and leaden, like some low-fat quick breads I have tried. It is sweet but not overly so. I also added a little cinnamon (1/2 teaspoon), because I love cinnamon. I used orange zest instead of lemon because I had one lying around. This is a really NICE cake for a low fat coffee break."

Photo and muffins by Kelly Hong © Sarah Phillips  
KELLY SAYS: "I made muffins with this recipe. I sprinkled the top with a little turbinado sugar, for a little sparkle and crunch."

Every baker needs a good zucchini bread recipe. Not only do I bake this for snacking and lunch boxes but also for holiday gift-giving.

1 cup unbleached all-purpose flour (spoon into measuring cup and level top)
1 cup whole wheat flour (spoon into measuring cup and level top)
1 teaspoon baking soda
1/2 teaspoon salt

1 cup packed dark brown sugar
3/4 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1 large egg
2 large egg whites
1 tablespoon canola oil
1 teaspoon vanilla extract
Grated zest of 1 lemon or 1/4 teaspoon pure lemon oil

1 cup shredded zucchini

1. Position a rack in the center of the oven and preheat to 350 degrees F. Line the bottom on a 9- x 5- x 3-inch nonstick loaf pan with waxed paper and lightly spray the inside of the pan with oil.

2. In a medium bowl, whisk the flours, baking soda, and salt until well combined. Set aside.

3. In another medium bowl, using a handheld electric mixer set at high speed, beat the brown sugar, applesauce, buttermilk, egg, egg whites, oil and vanilla until lightened and frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the applesauce mixture. Using a spoon, stir until just combined. The batter will be thick, and there should be wisps of flour remaining. Add the zucchini and and fold with a large rubber spatula until just incorporated. Do not overmix. Using a gentle touch, spread in the prepared pan.

4. Bake until cracks appear on the top, the loaf springs back when pressed gently in the center, and the sides are beginning to pull away from the pan, 55 to 60 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes. Unmold onto the rack and peel off the paper. Turn right side up and cool completely.

Each serving: about 173 calories (9 percent from protein; 81 percent from carbohydrates; 10 percent from fat), 4 grams protein, 36 grams carbohydrates, 2 grams fat (less than 1 gram saturated fat), 18 milligrams cholesterol, 123 milligrams sodium, 2 grams fiber.

From the Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999

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