Yield: 3 Loaves
| Measure | Ingredient |
|---|---|
| 4 cups | All-purpose flour |
| 1 tablespoon | Baking soda |
| ½ teaspoon | Baking powder |
| 1 teaspoon | Salt |
| 1½ tablespoon | Cinnamon |
| ½ teaspoon | Nutmeg |
| 1¼ cup | Egg Beaters 99% egg substitute, thawed (5 eggs) |
| 2 cups | White sugar |
| 1 cup | Brown sugar, firmly packed |
| 1½ cup | Vegetable oil |
| 1 tablespoon | Vanilla |
| 2 cups | Shredded zucchini |
| 1 cup | Shredded apple |
| 1½ cup | Chopped nuts |
Combine the first six dry ingredients; set aside. In a large bowl, combine the Egg Beaters, sugars, oil, and vanilla. Beat at medium speed with an electric mixer until well blended. By hand stir in the zucchini, apples, and nuts. Add the dry ingredients and stir just until moistened. Spoon the batter into three greased and floured 8¼ x 4 ½ x 3-inch loaf pans. Bake at 350 F. for 50-55 minutes or until a pick inserted in the centers comes out clean. Cool for 10 minutes. Remove from pan and cool completely. Wrap and store overnight. Makes 3 loaves (18 servings each).
per slice: 155 Kcal 8.4g fat (1.1g sat fat) 48% CFF 123mg Na 0.6g fiber (2.0g PRO/ 8.4g FAT/ 18.8g CHO)