|Eat Clean Zucchini Bread|
2 cups whole wheat flour
2 tablespoons safflower or olive oil + extra for oiling the pans
2 teaspoons baking soda
1 whole egg
¼ teaspoon nutmeg
¾ cup plain, nonfat yogurt
⅔ cup honey
1 egg white
1 generous cup grated zucchini (about 1 large zucchini)
1 tablespoon fresh lemon zest
2 tablespoons unsweetened applesauce
Preheat oven to 350 degrees F. Oil 2 medium loaf pans with olive oil (use a mister if you have one), or 1 large loaf pan. In a medium-sized mixing bowl, whisk together the flour, baking soda and nutmeg. In a large mixing bowl, whisk together the honey, zucchini, apple sauce, egg and egg white, olive oil, lemon zest and yogurt. Mix well. Using a wooden spoon, stir the flour mixture into the wet mixture and blend well. Pour the batter into the loaf pan and place in the oven. Bake for 50-60 minutes or until a cake tester comes out clean.
Note: You may need to cover this loosely with foil if the top starts to get to brown.