July 22, 2013

Healthy Zucchini Raisin Nut Bread

I bought some zucchini off the Amish this past weekend so made a couple recipes with it and I have to say, both of them were excellent!  I didn't get a photo of the cake but did get a photo of the bread.  Bill doesn't like raisins but he wolfed his slice down and asked for seconds.

Since he's gone to 12 hour days, he doesn't get home until 7:30 pm and eats too late so he has gained some of his weight back but we are hoping, once the over time is done, that he will take it back off.  He can't walk now cause its so late and then eating a meal and going to bed an hour later is taking its toll on his weight loss. I started out waiting on him to eat but decided I needed to change that or I'd be gaining too. So, I eat around 5:30 and then heat his up for him when he gets home and is taking his shower.

Anyway, wanted to share these two recipes.

Healthy Zucchini Raisin Nut Bread

3/4 cup Splenda Granular
1/4 cup reduced-calorie margarine (I used Blue Bonnet Light)
1 egg, or equivalent in egg substitute (I used the substitute)
1/4 cup unsweetened applesauce (I buy the individual cups, usually Musselman's Natural no sugar added)
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. table salt
1 cup shredded zucchini (I did not peel)
1/2 cup seedless raisins
1/4 cup chopped walnuts

Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with butter-flavored cooking spray.  In a large bowl, combine Splenda, margarine, and egg using a wire whisk. Stir in applesauce and vanilla extract. Add flour, baking powder, cinnamon, and salt. Mix gently just to combine, using a sturdy spoon. Fold in zucchini, raisins and walnuts. Evenly spread batter into prepared loaf pan. Bake for 40 to 46 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 8 slices.

186 Calories
6 gm Fat
4 gm Protein
29 gm Carbohydrate
325 mg Sodium
80 mg Calcium
2 gm Fiber


Chocolate Zucchini Spice Cake

2 T + 2 tsp. reduced-calorie margarine (I used Smart Balance Butter)
1 egg, or equivalent in egg substitute (I used substitute)
3/4 cup Splenda Granular
2/3 cup fat-free half & half (I used Land O Lakes)
1 1/2 tsp. vanilla extract
1 1/2 cups reduced fat biscuit baking mix (I used Heart Smart Bisquick)
2 T unsweetened cocoa powder
1 1/2 tsp. apple pie spice
1 tsp. baking powder
1/4 tsp. table salt
1 cup finely shredded unpeeled zucchini
1/4 cup chopped walnuts

Preheat oven to 350 degrees. Spray a 9 x 9 inch cake pan with butter-flavored cooking spray. In a large bowl, combine margarine, egg, Splenda, half & half and vanilla extract. Mix well using a wire whisk. Add baking mix, cocoa powder, apple pie spice, baking powder and salt. Mix gently just to combine using a sturdy spoon. Fold in zucchini and walnuts. Evenly spread batter into prepared cake pan. Bake for 18 to 22 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and allow to cool completely. Cut into 8 servings.

I think this makes my servings a lot bigger than I really need and its easier for me to cut my pan into 9 servings. I've always wondered why she has you cut a square pan into such odd sizes since it cuts perfectly into 9 pieces.

167 Calories
7 gm fat
4 gm Protein
22 gm carbohydrate
396 mg Sodium
86 mg Calcium
1 gm fiber



Enjoy!!

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4 comments:

  1. Looks good and the recipe sounds good. To bad I can eat it.
    Thanks for sharing the recipe.

    ReplyDelete
  2. Mary, that looks so good. Thanks for posting it.

    ReplyDelete
    Replies
    1. Oh, Patty, it IS good...which reminds me, I need to make more. I ate the last piece last week. I've got zucchini and ripe banana's ready for processing!

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