4 Oct

1 1/2 cups whole wheat pastry flour

1/2 cup sugar

1/2 cup splenda

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp baking soda

1/4 tsp baking powder

1 cup zucchini-unpeeled and grated

1/4 cup fat-free sour cream

1 egg white-whipped to soft peaks

1/2 tsp lemon peel-grated

Preheat oven to 350.  Prepare a 9X4 loaf pan with cooking spray, set aside.  Combine dry ing. in one bowl.  In another bowl, beat egg white, then add wet ingredients, and blend.  Combine dry ingredients with wet ing. just until moistened.  Pour batter into prepared pan.  Bake 30 minutes.  Cut into 7 thick slices.  2 points each.

I love this zucchini bread.  Lots of times I put more than a cup of zucchini in and it comes out fine.  Very moist and flavorful.  Like all my baked goods, I allow it to cool, but then cut it into the proper portions, put it in ziplock bags, and freeze flat immediately.  When I want a slice, I slow thaw it in a baggie or on a plate covered with saran wrap, or quick thaw it in the microwave–only 15-30 seconds–don’t overdo!



  1. Rosemary February 23, 2012 at 6:43 am #

    love your blog, you were able to keep 80 lbs off that is wonderful. You will be able to lose the 20 lbs take it slow. good luck

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