Zucchini bread (ide)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Egg substitute or egg | ||
| Replacer to equal 3 eggs | ||
| 2 | cups | Sugar |
| ½ | cup | Homemade Wonderslim (or |
| Prune baby food) | ||
| ½ | cup | Natural applesauce |
| 3 | teaspoons | Vanilla |
| 2 | cups | Grated raw zucchini |
| (unpeeled packed -- 2 to 3 | ||
| Medium) | ||
| 3 | cups | Flour |
| ¼ | teaspoon | Baking powder |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| 3 | teaspoons | Cinnamon 3/4 c. chopped nuts |
Directions
Beat egg substitute until light and fluffy. Add sugar, Wonderslim, applesauce, and vanilla. Blend well. Stir in zucchini. Add dry ingredients to creamed mixture. Fold in chopped nuts. Pour into two lightly sprayed loaf pans (9x5"). Bake at 350 degrees for 1 hr.
From: BETTE IDE <IDE@...>. Fatfree Digest [Volume 9 Issue 35] July 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...
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