Low Fat Lemon Zucchini Bread - cooking recipe

Ingredients

1 cup whole wheat flour
1 cup flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup zucchini, grated and tightly packed
1/4 cup canola oil
1 egg, lightly beaten
1 egg white
1 teaspoon vanilla
1 tablespoon lemon zest
1/4 cup plain nonfat yogurt, drained
cooking spray

Preparation

Preheat oven to 350\u00b0F
Coat a 9 x 5-inch loaf pan with nonstick cooking spray.
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, oil, egg and 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 minutes to an hour, or until a toothpick inserted in the middle comes out clean.