Shugart's Volumized Zucchini Bread

Shugart's Volumized Zucchini Bread

Ingredients

3 1/4 cups whole wheat or whole grain flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups Splenda
1 cup unsweetened apple sauce
3/4 cup egg whites
1/3 cup water
4 cups grated zucchini (Note how I doubled this, adding nutrition and "bulk" but hardly any calories.)
1 teaspoon lemon juice
1 cup chopped walnuts

Preheat oven to 350 degrees F. In a big bowl, combine whole wheat flour, salt, nutmeg, baking soda, cinnamon, and Splenda.

In a separate bowl, combine apple sauce, egg whites, water, zucchini, and lemon juice.

Mix wet ingredients into dry, add walnuts and fold in, or add walnuts to the top after pouring into loaf pans. Bake in two standard loaf pans, sprayed with nonstick spray, for one hour or until a toothpick comes out clean when you poke the loaf.

Now, keep in mind our theme here: volumization. This version of the recipe is not only healthier, but a loaf of my zucchini bread is exactly the same size as the diet-wrecking original version. Your stomach doesn't know the difference. You'll be just as satiated and satisfied with less than half the calories.

Sources:

Chris Shugart, "Volumize Your Diet: Eat Large, Stay Lean!"

Chris Shugart, "The Volumized Cheese Burger."