Cinnamon Zucchini Bread
If you can't get your kids to eat their veggies, you can bake this zucchini bread instead. This recipe has been lightened from the original recipe, so you can still eat it without guilt.
1 loaf (12 servings)
3/4 cup granulated (white) sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 egg whites
1 teaspoon vanilla extract
1 1/2 cups 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
Preheat oven to 350°F (177°C). Grease an 8 x 4 x 2-inch loaf pan with Pan Release or cooking spray.
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. Transfer to prepared loaf pan.
Bake for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire cooling rack to cool completely.
Preparation Time: 25 minutes
Bake Time: 50 minutes + cooling
1 slice equals 174 calories, 5 g fat (trace saturated fat), 0 cholesterol, 170 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 1/2 starch, 1 fat, 1/2 fruit.