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[Site Index] [Home] [Weekly Recipe] [Online Cookbook ] [Adapting Recipes] [Cooking With Less Fat] |
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"Selected" Previous Weeks Recipes
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| Recipes | ||||
| Zucchini Bread the dessert bread | ||||
| Ingredients: | ||||
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3 egg whites 2 cups sugar ¾ cup Olive oil, or Canola Oil 1 tbsp. Vanilla 2 cups loosely packed, coarsely grated zucchini 2 cups flour 1 tbsp. Cinnamon 2 tsp. Baking soda 1 tsp. Salt (may be omitted) ¼ tsp. Baking powder ½ cup walnuts, chopped (optional) |
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| Directions: | ||||
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Preheat oven to 350 degrees. In a large bowl
beat egg whites until frothy, add sugar, oil and vanilla beat until thick lemon color. Stir in grated zucchini, flour, cinnamon, soda , salt and baking powder. Fold in walnuts. Pour batter in two oiled and floured loaf pans 8x41/2x3, or 1 Bundt pan. Bake 1 hour, or until toothpick inserted comes out clean. Let Cool in pan for 10 minutes before removing from pan.
Note: Slice bread when cool, may be served as is, or you could serve on a plate with a dollop of Light whipped topping, or buttered with a tsp. or two of Neufchatel Cheese.
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| Recipe contributor: Virginia Brown Wright, Senior Editor, Lowfat Weekly | ||||
| State: Maine | ||||
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