Thursday, September 6, 2012

Zucchini Bread

My friend and coworker Nicole brought in Zucchini Bread last week to work. I had never tried it before and was a little apprehensive because zucchini in bread just does not sound good. The bread was delicious and you could not taste the zucchini at all. So I asked Nicole for the recipe because I thought it would be a great recipe to make for Phil's fishing trip.

Every year Phil, his dad, his uncles and some of their friends go on a fishing trip in Northern Minnesota for a week. They always go the same week in September and for the past few years they have been going to their friends resort in Minnesota. This is only the second year Phil has attended so I have not been around to hear all the crazy talk that goes down the year before the fishing trip. I guess the guys used to nonstop talk about this fishing trip for a whole year, so the wives finally decided that they could not breath a word about it until the 4th of July. The ladies felt as if the guys were wishing their whole summer away looking forward to the trip. I think the guys are bursting at the seams until the 4th over this trip! So in recent weeks many pictures of fish have been texted, dozens of emails sent about who is bringing what, who is driving whose cars and making sure they have all the supplies they need. 

Because Phil is so new to the trip we are not asked yet to provide a dish. I decided to make the Zucchini Bread anyway because I thought it would be a nice quick breakfast for them in the wee morning hours. The recipe is from Weight Watchers so it is a healthy version, but you would never know it, which makes it even better! The recipe makes two loaves, which I thought would be a good amount for their trip. But I could not let them take all the bread and have none for myself, so I doubled the recipe and made four loaves. Some for the freezer for later! The recipe below is the original recipe for two loaves. 

Zucchini Bread
Weight Watchers

2 cups whole wheat flour
2/3 cup all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon ground cinnamon
3 egg whites
1 egg
1 cup sugar
2 teaspoons vanilla extract
1/3 cup canola oil
2/3 cup unsweetened applesauce
2 cups uncooked zucchini, peeled, grated and drained
1/2 cup raisins
Cooking spray

Preheat oven to 350 degrees. 

Coat two loaf pans with cooking spray, set aside.

In a large bowl sift together whole-wheat flour, all-purpose flour, salt baking soda, baking powder and cinnamon. Set aside.

In a bowl of a stand mixer beat egg whites until frothy. Add egg, sugar, vanilla, oil, and applesauce and mix well. Add in zucchini. 

Add the dry ingredients to mixer and mix well. Add raisins. 

Pour batter into prepared loaf pans. Bake 50-60 minutes. 


  1. I have a lot of zucchini right now, so this is perfect!

  2. Hi Stephanie,
    We have wonderful Zucchini in our garden right now and this will be a perfect recipe to try. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Stephanie,

    This looks scrumptious! I can’t wait to try the recipe. Thanks so much for linking up last week to Creative Thursday. Can’t wait to see what you have for this week’s party! Have a great week.