| Recipe: |
2 1/2 cups shredded zucchini (about 2 medium)
1 cup unsweetened applesauce
1/2 cup canola oil
3/4 cup fat-free egg product or 3 eggs
2 teaspoons vanilla
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped walnuts or pecans
Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray. In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.
|
