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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Lower fat, higher fiber version Ingredients:
1 cup splenda sugar substitute |
1/2 cup sugar |
1 cup canned pumpkin |
1 teaspoon vanilla |
6 egg whites |
3 cups zucchini |
1 cup flour, all purpose |
1 1/2 cups whole wheat flour |
1/2 cup rolled oats |
3 teaspoons cinnamon |
1/2 teaspoon baking powder |
Directions:
1. Combine wet ingredients and slowly. Combine all dry ingredients in separate bowel and then slowly add and stir into wet. Place in 2 loaf pans, sprayed with non-stick spray. Bake 1 hour at 350 degrees.
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