I used a Weight Watcher's recipe to turn that medium-sized zucchini (from the hubs' grandma's garden btw) into mini muffins, I'm estimating them about 1.5 points per muffin.
So I basically followed this recipe, but I only have 1 loaf pan, so I through the rest of the batter in the mini muffin pan. I actually ended up liking the little bite-sized ones better than the loaf. They were easy to grab and go for breakfast and cooked more evenly, so if I were you, I'd skip the loaf pan business and go straight to the mini-muffin pan. WW calls this a dessert recipe, but who doesn't love to eat dessert for breakfast?
POINTS® Value: 3
Preparation Time: 15 min
Cooking Time: 60 min
Level of Difficulty: Easy
|2 serving(s) butter-flavor cooking spray|
|2 cup(s) whole wheat flour|
|2/3 cup(s) all-purpose flour|
|1 tsp table salt|
|1 tsp baking soda|
|1/2 tsp baking powder|
|1 Tbsp ground cinnamon|
|3 large egg white(s)|
|1 large egg(s)|
|1 cup(s) sugar|
|2 tsp vanilla extract|
|1/3 cup(s) canola oil|
|2/3 cup(s) unsweetened applesauce|
|2 cup(s) zucchini, peeled, grated, and drained*|
|1/2 cup(s) chopped walnuts|
|1/2 cup(s) raisins, finely chopped|
- Preheat oven to 350ºF. Coat two 8- X 4-inch loaf pans with cooking spray; set aside.
- In a large bowl, sift together whole-wheat flour, all-purpose flour, salt, baking soda, baking powder and cinnamon; set aside.
- Using an electric mixer, in a large mixing bowl, beat egg whites until frothy. Add egg, sugar, vanilla extract, oil and applesauce, and beat until thoroughly combined; beat in zucchini.
- Add sifted ingredients to egg mixture and mix well; fold in nuts and raisins. Pour batter into prepared pans and bake in middle of oven until a toothpick inserted in center of bread comes out clean, about 50 to 60 minutes. Slice each bread into 10 pieces and serve warm or at room temperature. Yields 1 slice per serving.