Another "different" dish with a twist, enjoy. :-)

Zucchini Bread

Firstly, just a friendly reminder to all of my readers and supporters of this blog, all of the dishes posted 

here are also low in fat, still a very important factor in today's baking and cooking of the 21st century.

Ingredients:

1 tbsp. lemon zest

1 cup whole spelt flour

1 cup all-purpose flour

2/3 cup white sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. nutmeg

1 cup grated zucchini (tightly packed)

1/4 cup unsweetened applesauce

1 lightly beaten egg

1 egg white

1 tsp. vanilla extract

1/4 cup plain, non-fat, drained yogurt

Directions:

Bake in preheated oven at 350 degrees F. Coat a 9 by 5 inch loaf pan with non-stick cooking spray. 

Gently spoon flour into measuring cups (do not pack). Add flour to a large bowl, followed by the 

sugar, baking powder, baking soda, salt and nutmeg. Stir well with a wire whisk. In another bowl, 

combine the zucchini, applesauce, beaten egg, egg white, vanilla, lemon zest and yogurt. Add zucchini 

mixture to flour mix, combining until just moist. Pour into loaf pan and bake for 55 to 60 minutes, or 

until a toothpick inserted in the middle comes out clean. Serve as a light dessert or midday snack.