Zucchini Bread (LID)

Zucchini Bread (LID)

I made a few adjustments to my zucchini bread recipe to make it okay for my low iodine diet. I made three mini loaves today and it turned out fine (although it didn’t rise as much as when I make it with whole eggs). Tastes good too. I left the kitchen briefly while the loaves were cooling and came back to find that my family had eaten one of the loaves. No complaints from them. 🙂

This bread freezes well. I freeze portions for a quick breakfast (just zap in the microwave a few seconds to heat).

Zucchini Bread 2 (LID)

Zucchini Bread

1 1/2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon non-iodized salt (I use Morton’s Coarse Kosher Salt)
1/2 teaspoon cinnamon
1/2 cup egg whites
1/2 cup oil (I use canola)
1 1/2 cups (lightly packed) unpeeled zucchini, shredded (yellow squash works fine too)
1/2 cup pecans (optional)

Preheat oven to 350 degrees F.

Coat a 9 X 5 X 3-inch loaf pan (or 3 mini loaf pans)  with cooking spray. Set aside.

Mix together flour, sugar, baking powder, baking soda, non-iodized salt, and cinnamon in a large bowl. In a smaller bowl, whisk together egg whites and oil, then stir in shredded zucchini (and pecans if using). Pour the egg mixture into the flour mixture and mix together by hand. The batter will be pretty stiff. Spoon batter into prepared loaf pan(s) and bake for 50 minutes (30 – 35 minutes for mini loaves) or until toothpick comes out clean. Cool slightly before serving.

5 Comments (+add yours?)

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  4. Irene Elizabeth
    Feb 13, 2017 @ 20:40:48

    Do you think this would work with a different type of flour?


    • recipesforsustenance
      Feb 14, 2017 @ 22:39:26

      I don’t know. What type of flour were you thinking about? I’ve had a little experience baking with coconut flour and can definitely say the recipe wouldn’t work with that. Coconut flour requires lots of eggs when used for baking.


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