Healthy Zucchini Walnut Bread + More Blender-Batter Recipes
There are so many reasons to love zucchini bread. "I can get in my veggies while enjoying a delicious sweet treat? Sign me up!" This sugar-slashed recipe goes a step further by utilizing our blender-batter technique. No need for a whisk or bowl… Whip up your batter in a blender! (P.S. This bread is gluten free.)
1/8 of recipe: 132 calories, 4g total fat (0.5g sat. fat), 297mg sodium, 35g carbs, 3g fiber, 4g sugars, 6g protein
Click for WW PersonalPoints™ value*
Cook: 50 minutes
Cool: 10 minutes
2 cups old-fashioned oats
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1/3 cup fat-free plain Greek yogurt
2/3 cup natural no-calorie sweetener that measures like sugar
2 tbsp. brown sugar
1 tbsp. cinnamon
2 tsp. baking powder
1 1/2 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. ground nutmeg
1/4 tsp. salt
10 oz. (about 1 medium) zucchini, stem end removed
1 oz. (about 1/4 cup) chopped walnuts
Preheat oven to 350ºF. Spray a 9”x5” loaf pan with nonstick spray.
In a blender, pulse oats to the consistency of coarse flour. Add all remaining ingredients except zucchini and walnuts. Blend until smooth and uniform, stopping and stirring as needed.
Grate zucchini and fold it into the batter, along with 1/2 oz. (about 2 tbsp.) walnuts. Transfer to the pan, and smooth out the top.
Top with remaining 1/2 oz. (about 2 tbsp.) walnuts, and lightly press to adhere. Bake until a knife inserted into the center comes out clean, about 50 minutes.
Let cool for 10 minutes before slicing.
MAKES 8 SERVINGS
Chew on this:
This coming Monday, April 25th, is National Zucchini Bread Day. We're giving you a head start, so when Monday rolls around, all you need to do is cut yourself a slice!
What? Are you just gonna let your friends miss National Zucchini Bread Day? Share this recipe STAT.
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