SKINNY ZUCCHINI BREAD

I confess to not being a fan of zucchini bread, but this recipe converted me. It’s delicious right out of the oven and so moist that it keeps well for several days. It makes two loaves: one to enjoy right now, one for the freezer to enjoy later.

2 ½ cups shredded zucchini

(about 2 medium)

1 ½ cups granulated sugar 1 cup unsweetened

applesauce

3 eggs

½ cup canola oil

2 teaspoons vanilla

1 ½ cups all-purpose flour

1 ½ cups whole-wheat flour 3 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt

¼ teaspoon baking powder ½ cup chopped walnuts or

pecans

Heat oven to 350 degrees. Grease bottoms only of two 8-by4-inch loaf pans with cooking spray.

In a large bowl, mix zucchini, sugar, applesauce, eggs, oil and vanilla until well blended.

In a medium bowl, whisk together all-purpose flour, wholewheat flour, cinnamon, baking soda, salt and baking powder. Stir flour mixture into zucchini mixture, add nuts and stir until well blended. Divide batter evenly between pans. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes on a cooling rack. Loosen sides of loaves from pans and tip loaves out onto cooling rack. Set right side up and cool completely, about 1 hour, before serving.

Makes 2 loaves (16 slices each).

Per slice: 132 calories (percent of calories from fat, 35), 2 grams protein, 20 grams carbohydrates, 1 gram fiber, 5 grams total fat (1 gram saturated), 17 milligrams cholesterol, 110 milligrams sodium.

— Adapted from a recipe in “Betty Crocker Best 100: Favorite Recipes From America’s Most Trusted Cook” (Houghton Mifflin, $25).