Zucchinis abound during summertime, and it is often a challenge to figure out what to do with it all, especially if you have an overflowing garden. You can always make zucchini bread, but traditional recipes are usually high in fat, sugar, and calories, and should really be called zucchini “cake” rather than “bread.” Here’s a lightened version, that’s every bit as tasty as the original.
Ingredients
- 2 cup zucchini, shredded
- 1/4 cup canola oil
- 1/2 cup vanilla soy milk
- 3 whole large eggs, lightly beaten
- 2 tsp vanilla extract
- 1/3 cup sugar
- 1 cup plain low-fat yogurt
- 1 tsp cinnamon
- 1/2 cup chopped walnut
- 3 cup whole wheat pastry flour
- 2 tsp baking soda
- 1 tsp kosher salt
Directions
- Preheat oven to 350 degrees and grease 2 loaf pans with nonstick spray. After shredding your zucchini, mix the shreds with 1/4 tsp salt and place in a fine-meshed colander over the sink. Let it sit for about 15 minutes, squeezing excess water out with your fingers every 5 minutes.
- In a large mixing bowl, whisk together oil, sugar, eggs, and vanilla.
- In a separate bowl, combine flour, baking soda, salt, cinnamon and walnuts.
- Gently stir dry ingredients into the wet. Give the zucchini shreds a final squeeze then fold them into the batter. Pour half the batter into each loaf pan. Bake at 350 degrees for about 45 minutes or until a knife inserted into the middle comes out clean. If the top is browning too much, turn the oven down to 325 degrees for the remaining bake time (baking may take a bit longer).
Makes 2 loaves.
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