Lighter Lemon Rosemary Zucchini Bread Recipes
LIGHTER LEMON ROSEMARY ZUCCHINI BREAD
This is an adaptation of a recipe I found on simplyrecipes.com. To make it diabetes friendly, I cut back on the oil and replaced the sugar with Splenda. I also swapped one cup of the flour for whole wheat flour so that it won't cause such a blood sugar spike after eating it. The prep time is an estimate. I seem to be slow with prep, but you may find that it doesn't take as long as it takes me.
Provided by Paris D
Categories Breads
Time 1h45m
Yield 20 slices
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Prepare two 4x9-inch loaf pans, either coating with butter or spraying with baking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.
- Beat the eggs in a mixer (or by hand) until frothy. Beat in all of the applesauce. Beat in the melted butter and olive oil. Beat in the Splenda. Stir in the lemon zest and grated zucchini.
- Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
- Divide batter/dough into two loaf pans.
- Bake in a 350°F oven for 45 to 50 minutes. Test after 40 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.
- Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.
Nutrition Facts : Calories 122.9, Fat 4.5, SaturatedFat 1.9, Cholesterol 24.7, Sodium 202.5, Carbohydrate 18.4, Fiber 1.3, Sugar 3.9, Protein 3
LEMON ZUCCHINI BREAD
I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet.
Provided by REBECITA
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
- In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
- Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 25.2 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 164.6 mg, Sugar 12.8 g
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