Low Fodmap Lemon Zucchini Bread Recipes

LOW FAT LEMON ZUCCHINI BREAD

Low Fat Lemon Zucchini Bread image

This was in my email today from http://lowfatcooking.about.com. I love just about anything that can be made with zucchini!

Provided by Vino Girl

Categories Quick Breads

Time 1h20m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 15

Ingredients

1 cup whole wheat flour
1 cup flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup zucchini, grated and tightly packed
1/4 cup canola oil
1 egg, lightly beaten
1 egg white
1 teaspoon vanilla
1 tablespoon lemon zest
1/4 cup plain nonfat yogurt, drained
cooking spray

Steps:

Preheat oven to 350°F
Coat a 9 x 5-inch loaf pan with nonstick cooking spray.
Add flour to a large bowl, followed by the sugar, baking powder, baking soda, salt and nutmeg; stir well with a wire whisk.
In another bowl, combine the zucchini, oil, egg and egg white, vanilla, lemon zest and yogurt.
Add zucchini mixture to flour mix, combining until just moist.
Pour into loaf pan and bake for 55 minutes to an hour, or until a toothpick inserted in the middle comes out clean.

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