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LOAF OF MY LIFE

Source of Recipe

LOONEYSPOONS by Janet & Greta Podleski


Recipe Introduction

ZUCCHINI BREAD....ALSO...CARROT-PINEAPPLE LOAF Makes 1 loaf�.12 slices

1-3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 cup packed brown sugar
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 egg
1 egg white
1 tsp. vanilla
1 1/2 cups finely shredded zucchini
2/3 cup Grape-Nuts cereal



Preheat oven to 350 F. Combine flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a large bowl. Stir well and set aside. In a small bowl, whisk together brown sugar, oil, applesauce, egg, egg white, and vanilla. Add to flour mixture. Mix until dry ingredients are moistened. Stir in zucchini and Grape-Nuts. Batter will be thick.

Spray an 8 z 4-inch loaf pan with non-stick spray. Spoon batter into pan. Bake for 45-50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Per slice: 202 calories, 5.3 g fat, 36.2 g carbohydrate, 3.5 g protein, 258 mg sodium, 18 mg cholesterol


CARROT-PINEAPPLE LOAF: Omit zucchini and add 3/4 cup shredded carrots and 8 ozs. canned, drained crushed pineapple. Reserve 1/4 cup juice from pineapple and add to the wet ingredients. Bake as directed for zucchini loaf.

Per slice: 214 calories, 5.5 g fat, 39.2 g carbohydrate, 3.5 g protein, 261 mg sodium, 18 mg cholesterol