Zucchini Bread(Low Cholesterol)
A moist, flavorful zucchini bread with warm spices, perfect for breakfast or snacking, offering a low-cholesterol treat with raisins and aromatic spices that appeal to all ages.
Ingredients
- 3 cups all-purpose flour ⓘ
- 2 teaspoons flour (for dusting pans) ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 2 teaspoons cinnamon ⓘ
- 1 teaspoon nutmeg ⓘ
- 1/4 teaspoon allspice
- 6 egg whites or 3/4 cup egg substitute ⓘ
- 1 1/2 cups sugar ⓘ
- 3/4 cup vegetable oil ⓘ
- 1 1/2 teaspoons vanilla ⓘ
- 2 cups grated zucchini ⓘ
- 1 cup raisins ⓘ
Instructions
- Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- In a separate bowl, beat egg whites or egg substitute with sugar, oil, and vanilla.
- Stir in grated zucchini and raisins.
- By hand, stir in the flour mixture just until blended.
- Spray two 4x8-inch loaf pans with vegetable cooking spray and dust with 2 teaspoons flour.
- Divide the batter evenly into the prepared pans.
- Bake at 350°F (175°C) for 50 to 60 minutes.
Tips & Substitutions
For a lighter version, consider using unsweetened applesauce in place of some of the vegetable oil. You can also substitute half the all-purpose flour with whole wheat flour for added nutrition. Don't skip the dusting of flour in the pans to prevent sticking. Ensure your zucchini is well grated and excess moisture is removed for the best texture.
Serving Suggestions
Serve zucchini bread warm or at room temperature, and consider pairing it with a dollop of Greek yogurt or a spread of almond butter for added creaminess. It makes a delightful breakfast or snack alongside a cup of coffee or tea. For a sweet twist, enjoy it with a slice of Karen'S Chocolate Chip Cookies for a charming dessert combo.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze. To reheat, simply slice and warm in a toaster oven or microwave until just heated through, ensuring it retains its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread(Low Cholesterol) contains roughly 143 calories, with 5g protein, 31g carbohydrates, and 1g fat. It is a good source of protein (10% of the Daily Value) and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs, but this will increase the cholesterol content. If you're looking for a more traditional texture and flavor, consider using 2 whole eggs instead of the 6 egg whites, keeping in mind the health implications.
Can I add nuts or other fruits to the recipe?
Absolutely! Feel free to mix in chopped walnuts or pecans for a crunchy texture. You can also substitute raisins with dried cranberries or chopped apples for a different flavor profile. Just be mindful of the moisture content if you add additional fruits.
How can I tell when the zucchini bread is done baking?
To check if your zucchini bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready. If it has wet batter on it, bake for an additional 5-10 minutes and test again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).