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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
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âThe only way Mom could get me to eat veggies was to bake this zucchini bread. When I grew up, I lightened her original recipe, so I can still eat it without guilt.â âKathie Meyer, Round Rock, Texas Ingredients:
3/4 cup sugar |
1/4 cup unsweetened applesauce |
1/4 cup canola oil |
2 egg whites |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/4 teaspoon baking soda |
1-1/4 cups shredded peeled zucchini |
1/2 cup raisins |
Directions:
1. In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins.
2. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).
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