Ingredientes para Low Fat Lemon Zucchini Bread
- Whole Wheat Flour
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 2 cups grated zucchini
- ½ cup vegetable oil
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- ½ cup plain nonfat yogurt
- Cooking Spray, for greasing loaf pan
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Cómo preparar Low Fat Lemon Zucchini Bread
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground nutmeg.
- In a separate bowl, combine 2 cups grated zucchini, ½ cup vegetable oil, 1 large egg, 1 large egg white, 1 teaspoon vanilla extract, 2 tablespoons lemon zest, and ½ cup plain nonfat yogurt.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
47g
Fat
2g
Carbs
9g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breads Lunch Snacks Eggs Dairy Vegetables American Oven Easy Beginner Cook Finger Food Picnic Summer Vegetarian Grains Dietary Seasonal Brown Bag Inexpensive Quick Breads Pasta Rice And Grains Squash Brunch To Go Equipment Presentation Served Cold 4 Hours Or Less
