Cinnamon-scented, moist zucchini quick
bread loaded with pineapple, raisins and walnuts.
Zucchini Bread
- 6 large egg whites
1/4 cup canola oil
1/2 cup unsweetened applesauce
1/2 cup granulated sugar
3 teaspoons vanilla extract
3 1/2 cups all-purpose flour - divided use
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons ground cinnamon
2 cups shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups crushed, unsweetened pineapple
1/2 cup raisins
- Cream egg whites, oil, applesauce, sugar
and vanilla together until thick and foamy. Withholding 1/2 cup
of flour, add the remaining ingredients. Stir well. Adjust consistency
of the "batter" with the remaining flour. (It should
not be thick, but not runny, nor dry.)
- Spray two 5 x 9-inch loaf pans with nonstick
spray.
- Bake at 350°F (175°C)
for 50 minutes or until done.
Makes 2 loaves; 9 (1-inch) slices per loaf.
Note: These freeze well. They may be rewarmed
before serving.
Approximate nutrition analysis (per serving):1
serving = 1 slice; 189 calories, 5 g fat, 31 g carbohydrates,
5 g protein, 140 mg sodium.
Recipe provided courtesy of Mayo Clinic Health Oasis Web site.
