Lemon Zucchini Bread

This is a refreshing version of zucchini bread. If you don’t have a lime you could use a lemon instead.

  • 1 ¼ cups shredded zucchini (about 1 medium zucchini)
  • 1 cup sugar
  • 2 eggs
  • 1/3 cup reduced fat ricotta cheese or Greek yogurt
  • 2 tablespoons canola oil
  • 1 teaspoons vanilla extract
  • Zest of one lime
  • 1½ cup white whole wheat flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

Preheat oven to 350 degrees.  Spray 9 X 5 inch baking pan with cooking spray.  In a bowl, mix together the zucchini, sugar, egg, egg white, ricotta cheese, oil, vanilla extract and lime zest.  In a separate bowl, whisk together the flours, baking soda, and salt.  Make a well in the middle of the flour mixture, pour the liquid ingredients into the well and stir to combine (do not over mix).  Pour into the prepared pan and bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.  Let cool in pan 5 minutes; remove from pan, and let cool completely on wire rack. Slice and serve.

Yield:  12 servings (serving size: 1 slice)
Nutrition Breakdown:  Calories 120, Fat 3.5g (0g saturated fat, 1.5g monounsaturated fat), Cholesterol 20mg, Sodium 190mg, Carbohydrate 22g, Fiber 1g, Protein 3g
Percent Daily Value: 4% Vitamin C, 4% Iron, 2% Vitamin A, 2% Calcium
Carbohydrate Choices: 1 ½ Carbohydrates
Diabetes Exchange Values: 1 ½ carbohydrates ½ fat