Zucchini-walnut bread

Yield: 1 Servings

Measure Ingredient
1 cup All-purpose flour
½ cup Whole wheat flour; (or all white flour)
1 teaspoon Cinnamon
½ teaspoon Baking soda
½ teaspoon Baking powder
¼ cup Sugar
¼ cup Egg substitute or 2 eggs
¼ cup Thawed frozen orange juice
2 tablespoons Melted lowfat margerine
½ teaspoon Vanilla
1 cup Shredded zucchini; or more
1½ ounce Chopped walnuts
¼ cup Golden raisins

I've been making these for years from a recipe from Weight Watchers Magazine

Preheat oven to 350. Spray a loaf pan 8" or 8 muffin tins lined with paper.

Combine all wet ingredients, then add dry until just blended. Gently fold in zucchini, nuts and raisins. Pour into prepared pan. Bake 30 min for muffins or 40-45 for loafor until browned and toothpick inserted in the center comes out clean. Per muffin; 164 calories, 5 gr fat.

Posted to JEWISH-FOOD digest Volume 98 #033 by Lenorevp <Lenorevp@...> on Jan 18, 1998

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