- Serves: Serves 32; 1 slice per
2 cups all-purpose flour
1 cup whole-wheat flour
1 cup sugar
1/2 cup firmly packed light brown sugar
1/4 cup chopped unsalted pistachio nuts
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups shredded zucchini (about 12 ounces)
1 medium Fuji or Granny Smith apple, peeled and shredded (about 1 cup)
Egg substitute equivalent to 3 eggs, or 3 large eggs
1/2 cup unsweetened apple juice
2 tablespoons extra-light olive, canola, or corn
In a medium bowl, stir together both flours, both sugars, pistachios, cinnamon, baking powder, baking soda, and salt until evenly distributed.
Add the remaining ingredients. Stir until the mixture is just moistened and evenly distributed. Don’t overmix. Pour the batter into the loaf pans.
Bake for 55 to 60 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Remove the bread from the pans. Let cool on a cooling rack for 20 minutes before cutting into slices.
Cook’s Tip: The delicate flavor of extra-light olive oil is nice in baked products, such as this bread. Extra-light olive oil, which is extra mild in flavor but is the same as other olive oils in fats and calories, is good for other cooking as well. It is usually less expensive than extra-virgin olive oil, which can be used in this recipe but will give a bit more prominent olive oil flavor.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 1.5 g
- Saturated Fat
- Trans Fat
- Polyunsaturated Fat
- 0.5 g
- Monounsaturated Fat
- 1 g
- 84 mg
- 20 g
- 1 g
- 11 g
- 2 g
Dietary Exchanges: 1 1/2 starch
This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.