Blueberry Zucchini Bread

Heart Smart
BlueberryZucchiniBread

Prep Time: 30 minutes

Cooking Time: 60 minutes

Ingredients

  • Floured baking spray (such as Baker’s Joy)
  • 1 (7 ounce) container low-fat Greek style yogurt (such as Fage Total 2% Greek Strained Yogurt)
  • 1/3 cup canola oil
  • 1 3/4 cup granulated sugar
  • 1 large egg
  • 3 egg whites
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups white whole-wheat flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 cups shredded zucchini, lightly squeezed
  • 1 1/2 cups fresh blueberries

Glaze:

  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons water
  • 1 tablespoon trans fat-free margarine, melted
  • 1/4 teaspoon lemon extract

Instructions

Preheat oven to 350 degrees. Spray two 8-by-4-inch loaf pans with baking spray; set aside. In a large mixing bowl, beat the yogurt and canola oil with an electric mixer on medium speed; add sugar and beat well. Add the egg, egg whites, lemon zest, vanilla extract, and lemon extract and beat well. In a separate bowl, combine the all-purpose flour, white whole-wheat flour, cinnamon, baking powder, baking soda and salt. Stir flour mixture into sugar mixture until just moistened, being careful not to over mix. Gently fold in the shredded zucchini and blueberries. Bake for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. To prepare the glaze, combine the powdered sugar, water, margarine and lemon extract until smooth. Pour glaze over the top of each loaf while still warm. Cool bread in pans on wire rack for 20 minutes. Remove bread from pans and cool completely on wire rack.

Cook’s Note: This recipe makes 2 loaves and freezes well.


Yield: 2 loaves

Nutritional Info

  • Calories =168
  • Fat = 4gm
  • Saturated fat =0gm
  • Trans fat =0gm
  • Cholesterol =8mg
  • Protein =3gm
  • Sodium =100mg
  • Carbohydrate =31gm
  • Fiber =1gm
  • Calcium =23mg
  • Calories from fat = 21%

FOOD EXCHANGES: 2 2 starch 1/2 fat