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   Recipes
  Zucchini Cake the dessert bread
   
  Ingredients:
 

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)

  Directions:
  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.

  Recipe contributor: Virginia Brown Wright, Senior Editor, Lowfat Weekly
  State: Maine
 
 

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Date this web page last updated: 02/21/2008 
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