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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Zucchini Bread with a Twist

Makes: 12 servings Yield: 1 loaf
Prep 25 mins Cool 2 hrs Bake 350°F 50 mins to 55 mins Stand  overnight
Zucchini Bread with a Twist
  • 1 1/4  cups  all-purpose flour
  • 1/4  cup  flax seed meal or toasted wheat germ
  • 1 1/2  teaspoons  baking powder
  • 1  teaspoon  apple pie spice
  • 1/4  teaspoon  salt
  • 2  egg whites
  • 1  cup  finely shredded zucchini
  • 2/3  cup  sugar
  • 1/4  cup  canola oil
  • 1  teaspoon  finely shredded orange peel
  • 1/3  cup  snipped dried cranberries

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl stir together flour, flax seed meal, baking powder, apple pie spice, and salt. Make a well in the center of flour mixture; set aside.

2. In a medium bowl beat egg whites with a fork. Stir in zucchini, sugar, oil, and orange peel. Add zucchini mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in dried cranberries. Spoon batter into prepared loaf pan.

3. Bake for 50 to 55 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool on wire rack. Wrap and store overnight before slicing.

Nutrition Facts (Zucchini Bread with a Twist)
  • Servings Per Recipe 12,
  • cal. (kcal) 159,
  • Fat, total (g) 6,
  • carb. (g) 25,
  • fiber (g) 1,
  • pro. (g) 3,
  • sodium (mg) 105,
  • Starch () 1,
  • Other Carb () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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