Cinnamon-scented, moist zucchini quick bread loaded with pineapple, raisins and walnuts.
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 (about 2 medium, or 5 to 6 ounces each)
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 9x5x3-inch loaf pans with nonstick spray.
- Bake in a preheated oven at 350°F (175°C) for 50 minutes or until done.
Makes 2 loaves; 9 (1-inch) slices per loaf.
Tip: These freeze well. They may be rewarmed before serving.
Nutritional Information Per Serving (1/18 of recipe): 189 calories, 5 g fat, 31 g carbohydrates, 5 g protein, 140 mg sodium.
Recipe provided courtesy of Mayo Clinic Health Oasis Web site.