Roy’s Light Zucchini Bread

12 servings        2 Better Balance Bites/WW Points

Calories 85        Fat 1.1g   Sat. Fat 0.3g   Protein 3.6g   Carbs 22.7g   Fiber 0.8g   Sugars 2.1g

Ingredients

· Cooking spray

· 1 1/2 cups shredded zucchini, about 1 medium

· 1/2 cup plain nonfat Greek yogurt, room temperature (see notes)

· 1/2 cup sugar replacement

· 1/3 cup unsweetened applesauce (see notes)

· 2 large eggs, room temperature

· 1 tsp white or apple cider vinegar (see notes)

· 1 tsp vanilla extract

· 1/4 tsp almond extract (see notes)

· 1 1/2 cups flour

· 1 teaspoon ground cinnamon

· 1 tsp baking powder

· 1/2 tsp baking soda

· 1/2 teaspoon salt

· 2/3 cup walnuts, raisins, dried cranberries, or chocolate chips, optional (see notes)

Directions

1. Preheat the oven to 350°F (177°C) and coat a 9×5-inch loaf pan with cooking spray. Spread shredded zucchini onto the center of a kitchen towel and fold the towel over it, pressing down to release excess moisture from the zucchini. Set aside.

2. Whisk together the yogurt, sugar replacement, applesauce, eggs, vinegar, and both extracts in a medium bowl until combined.

3. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.

4. Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until combined. Avoid overmixing. Fold in the zucchini (and any optional additions).

5. Spread batter into the prepared loaf pan. Bake for 45-55 minutes but check it after 30 minutes to see if it is browning too much. If it is, cover loosely with a sheet of foil. The bread is done when a toothpick inserted in the center comes out clean or when an instant-read thermometer reads between 200°-205°F.

6. Remove the bread from the oven and set on a wire rack. Cool in the pan 10 minutes, then turn the bread out onto the cooling rack to cool completely before slicing.

Notes

· Flavored Greek yogurts, such as vanilla or honey, could add a slightly different flavor.

· You can replace the applesauce with pumpkin puree, but I wouldn’t recommend mashed banana unless you don’t mind it having a banana flavor.

· The vinegar is used here to improve the texture, making this bread a little lighter and fluffier than typical zucchini bread. Leaving it out would make the texture slightly denser.

· You can use all vanilla extract if you’d like or change out the almond for another flavor. Orange or lemon would be great in this!

· I used NO optional add-ins, so my nutrition facts are based on that.

· To prevent the sides of your bread from getting too dark, wet a long strip of paper towels (long enough to go around the pan), then wrap the paper towels in an equally long piece of aluminum foil. Wrap this around the pan before placing it int the oven. This keeps the sides of the pan cool a little longer, allowing the center to bake without the sides turning too dark.

· Store leftover bread in an airtight container at room temperature for up to 5 days or in the refrigerator for 8-10 days.

· This bread freezes well in an airtight container for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

· To make muffins: Prepare batter as instructed. Coat the cups of a 12-count muffin pan with cooking spray or use cupcake liners. Divide batter among the greased/lined cups. Bake at 350°F (177°C) for 18-22 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 10 minutes before removing them to a cooling rack.