This moist, tasty zucchini bread recipe has it all. Easy to make, great taste, fiber and just 171 calories. Tempted by coffee shop treats? Instead, bake this loaf and freeze slices for breakfast-to-go. Let thaw at room temperature or microwave a slice for 30 seconds.
Ingredients
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3/4 cupbran cereal
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1 cupshredded unpeeled zucchini
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3/4 cupnonfat milk
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1/2 cupAllWhites® egg whites*
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1/2 cupgranulated sugar
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1/4 cupcanola oil
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1 1/2 cupall-purpose or white whole-wheat flour
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2 1/2 tsp.baking powder
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1 tsp.cinnamon
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1/2 tsp.ground ginger
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1/4 tsp.salt
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1/3 cupmini chocolate chips, if desired
Instructions
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Heat oven to 350°F. Grease bottom of an 8x4-inch loaf pan.
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Mix cereal, zucchini, milk, AllWhites egg whites, sugar, and oil in large bowl. Mix flour, baking powder, and spices in small bowl.
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Stir dry ingredients into wet ingredients, just until all ingredients are evenly moistened. Stir in chocolate chips.
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Spoon batter into pan. Bake about 45 minutes or until edges are browned and a wooden pick inserted into center comes out clean. Cool 10 minutes; remove bread from pan and cool on wire rack.
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