TASTE
Zucchini bread gets drastic cut in fat
| • | A curious crop |
By Elaine Magee
Q. I found this recipe for zucchini spice bread on www.Marthastewart.com. I would like to bring down the calories but don't know where to start.
A. I'm always up for a good old-fashioned nut-bread makeover. For this recipe, I cut the oil down from 2/3 cup to 1/4 cup and switched to canola oil (higher in plant omega-3s and monounsaturated fat). I added some low-fat buttermilk to replace the lost oil and reduced the brown sugar from 1 cup to 3/4 cup (but you could also use 1/2 cup of brown sugar and 1/2 cup of an alternative sweetener). I increased the vanilla by a teaspoon and used half whole-wheat flour and half unbleached white flour.
This still-delicious zucchini bread has a third less calories and two-thirds less fat.
Original recipe contains (not including walnuts) 252 calories, 13.5 grams fat, 35 milligrams cholesterol and .6 grams of fiber per serving.
ZUCCHINI SPICE WALNUT BREAD
Heat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray and set aside.
Add brown sugar, canola oil, buttermilk, vanilla, egg and egg substitute to mixing bowl and beat to blend well.
Add flours, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt to 4-cup measure or medium bowl and whisk together to combine well.
Add flour mixture to the egg mixture and beat on low until combined. Stir in the grated zucchini and walnuts. Pour batter into prepared pan, spreading evenly. Bake until a fork inserted in center of loaf comes out clean (45-55 minutes). Cool in pan 10 minutes, remove bread from pan and cool completely before slicing.
Makes 12 servings.
* If you don't want to use egg substitute, use 2 egg whites or add 2 large eggs instead of 1.
Elaine Magee is a registered dietitian. Lean more at www.recipedoctor.com.
