Baking zucchini bread without egg yolks

Baking zucchini bread without egg yolks - Egg on White Flour

I'm trying to reduce cholesterol in my diet and have switched to using egg whites (from a carton) instead of whole eggs. This substitution usually works out OK, but when I make zucchini bread -- and other quick breads -- the loaves don't rise as well as they used to, and they tend to be drier.

I'm doing a 1:1 substitution using the guide on the carton (1egg is approx. 2oz), so I assume that a lot of the problem is that I'm missing the fat from the egg yolks. Is this correct, and if so, what can I use instead that will be low in cholesterol?

bakingegg-whites


Best Answer

Genetics is actually the greatest affect on cholesterol. Consumption of dietary cholesterol has very little correlation to serum cholesterol in your body and the amount of cholesterol you're going to save by leaving out the egg yolks vs. the impact it has on the resulting bread will hardly be worth it.

However, if you wish to proceed then I'd recommedn simply adding about a tablespoon of vegetable oil in replacement of the egg yolks that are being omitted.

The fat in the egg yolks is going to assist in minimizing gluten development. Since you've omitted the fat there is probably a bit more gluten formation taking place and thus the fact that it doesn't rise as well. Egg whites have a drying effect on baked goods so that is why the bread is drier than before.



Pictures about "Baking zucchini bread without egg yolks"

Baking zucchini bread without egg yolks - Unrecognizable female kneading soft fresh egg dough on cutting board with flour in kitchen
Baking zucchini bread without egg yolks - Top view pile of flour on table with broken egg arranged with wooden spoon and metal corolla during preparation of homemade dough
Baking zucchini bread without egg yolks - Pastries on Wooden Tray


What does egg yolk do in baking bread?

They are a highly bioavailable source of the carotenoid lutein, a deep yellow pigment which give baked goods a rich color. In baked goods, egg yolks: Act as an emulsifier, keeping moisture in products and tenderizing crumbs. Adds volume and richness.

What can I use instead of eggs in banana bread?

Most Commonly Used Egg Substitutes for Baking
  • Mashed Banana.
  • Applesauce.
  • Silken Tofu.
  • Ground Flax Seed mixed with water.
  • Yogurt (dairy-free or regular)
  • Buttermilk.
  • Sweetened Condensed Milk.


    • What causes zucchini bread not to rise?

    The most common reason for zucchini breadand other quick breads (and cakes) to collapse as they cool is the ingredients are too vigorously or quickly mixed, which incorporates lots of less stable air bubbles into the batter.

    Why is my zucchini bread so dense?

    2," says Corriher, "You had very fresh, very nice baking powder or soda, but the recipe called for too much. Now, when you get too much leavening, the bubbles get big, they bump into each other, they get huge, they float to the top and pop, and there goes your leavening. And your zucchini bread is as heavy as lead."



    More answers regarding baking zucchini bread without egg yolks

    Answer 2

    I've read that you can substitute 1 tablespoon ground flax seed mixed with three tablespoons of water for 1 egg quite successfully. Here is a list of options containing that one.

    Answer 3

    Smash up or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer for each egg in baked goods such as muffins, pancakes or yeast-free quick breads, such as pumpkin bread, or your zucchini bread - they will add a good amount of thick moisture, like eggs, but they won't help your dishes rise, so include a bit of baking powder or baking soda to help it rise if needed.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: harabe 1001, Klaus Nielsen, Flora Westbrook, Pixabay

    Related Questions