Zucchini Bread, the Healthy Way

We're sitting here watching National Treasure 2 and all of a sudden I realized I had zucchini I needed to use. So up I go to make a zucchini bread. Why let it go to waste right? And so, I referred to my handy dandy binder where my precious healthy zucchini bread recipes lives. Given to me a few years ago by a coworker at the time, I cherish it. No butter, no egg (yolks anyway), whole wheat flour and wait... it still tastes GOOD! So, here I will share it with you. Trust me, it's good!
















2 cups whole wheat flour
2-1/4 tsp of baking soda
1/4 tsp sea salt
3/4 tsp nutmeg
1-1/2 tsp ground cinnamon
3 large egg whites
3/4 cup raw cane sugar or Splenda (I use the Splenda)
3/4 cup unsweetened applesauce or prune puree or nonfat plain yogurt (I used the yogurt)
1 cup grated zucchini

Preheat the oven to 350. Lightly coat a 9x5 inch loaf pan with cooking spray and dust with flour.
In a medium bowl combine the flour, baking soda, salt, nutmeg, and cinnamon.
In a separate bowl, combine the egg whites, Splenda, and yogurt. Add the dry ingredients to the wet mixture stirring until well combined but do not overmix. Fold in the zucchini. Pour the batter into the loaf pan.
Bake for 30 minutes or until a wooden pick comes clean. Cool on a wire rack for 10 minutes. Serves 14.

Per slice:
Cal: 110
Protein: 3g
Total fat: 0g
Saturate fat: 0g
Carbohydrates: 25g
Fiber: 3g
Cholesterol: 0mg
Sodium: 260 mg