Zucchini bread with yogurt

Yield: 12 Servings

Measure Ingredient
\N \N Nonstick cooking spray
2 teaspoons All-purpose flour
¾ cup Sugar
3 cups Grated zucchini
⅓ cup Safflower oil
2 \N Eggs
4 \N Egg whites
1 cup Plain low-fat yogurt
1½ cup All-purpose flour
1 tablespoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
¾ cup Raisins

PREP: Preheat oven to 350F. Spray one 9-by-5-inch loaf pan with nonstick cooking spray and coat with 2 teaspoons flour.

WET: Cream sugar, zucchini and oil in a large mixing bowl with an electric beater. Add eggs, egg whites and yogurt, and mix until just combined.

DRY: In a medium bowl, combine flour, baking powder, baking soda and cinnamon.

Stir DRY into WET zucchini mixture and add the raisins. Pour batter into the prepared loaf pan.

BAKE for 60 minutes or until a toothpick inserted in the center comes out dry. Cool slightly, remove from pan, and cool completely on a rack. Wrap tightly in plastic or foil.

Per slice: 216 calories, 31 percent fat (7⅖ grams), 59 percent carbohydrate, 10 percent protein.

See: Consultant: Susan M. Kleiner, Ph.D., R.D., a high-performance nutritionist and author of The Be Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997).

>edited for eat-lf cookbooks by kitpath 98Feb Notes: See also MENU Hi-Carb: Overnight in the Mountains. Includes Make-ahead instructions. This low-fat loaf is large enough to last through breakfast, brunch,and snacks on the trails. Bake it the night before you leave for your trip. Makes 1 loaf (12 slices) Recipe by: SHAPE Cooks 1998

Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 17, 1998

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