LOW FAT ZUCCHINI BREAD

8 Servings









INGREDIENTS

* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 tablespoon ground cinnamon
* 1 teaspoon nutmeg
* 1 egg (large)
* 1/2 cup non-fat egg substitute (or 2 large egg whites)
* 1 cup unsweetened applesauce
* 1 cup sugar
* 1 tablespoon vanilla extract
* 2 1/2 cups grated zucchini (approximately 1 x-large)
* 1/2 cup seedless raisins

PREPARATION

1. Preheat oven to 325°
2. Lightly spray two 8″x4″ loaf pans with non-stick spray and flour well.
3. Sift flour, salt, baking powder, baking soda, cinnamon and nutmeg together in a bowl.
4. Stir in raisins (adding them to the dry ingredients coats them with flour and helps prevent them from sinking to the bottom of the batter.
5. In a separate large bowl; beat egg and egg whites, vanilla and sugar together.
6. Add sifted ingredients to the creamed mixture, and beat well.
7. Sir in zucchini until well combined.
8. Bake for 40 to 60 minutes (my oven only takes 40 minutes, but my friends takes 60), or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove breads from pans and cool completely.

Enjoy!



CALORIES 169 (3% from fat) / FAT .08 g / CARBS 38 g