Zucchini-walnut bread
1 Servings
Ingredients
| Quantity | 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 |
Directions
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