Zucchini and date tea loaf (motts)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 1 | cup | Sugar |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Ground nutmeg |
| 1 | cup | Shredded zucchini |
| ¼ | cup | Unsweetened Apple Sauce |
| 2 | Egg whites; lightly beaten | |
| ½ | teaspoon | Grated lemon peel |
| ¼ | cup | Chopped dates |
Directions
Preheat oven to 350F. Spray 8x4 inch loaf pan with nonstick cooking spray.
In large bowl, combine flour, sugar, cinnamon, baking soda, baking powder and nutmeg.
In small bowl, combine zucchini, apple sauce, egg whites and lemon peel.
Stir apple sauce mixture into flour mixture just until moistened. Fold in dates. Spread batter into prepared pan.
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto wire rack; turn right side up.
Cool completely. Cut into 12 slices.
Notes: Pantry: Mott's Natural Apple Sauce. (PER SERVING: 140 calories, ½ grams of fat, 55 mg of sodium, 0 mg of cholesterol, 1% of calories from fat)
>Hanneman/Buster 1998-Apr
Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 18, 1998