Zucchini Bread with Yogurt

Categories: Lowfat

Serves: 12 Servings

Ingredients:

Nonstick cooking spray
2 ts All-purpose flour
3/4 c Sugar
3 c Grated zucchini
1/3 c Safflower oil
2 Eggs
4 Egg whites
1 c Plain low-fat yogurt
1 1/2 c All-purpose flour
1 tb Baking powder
1 ts Baking soda
1 ts Cinnamon
3/4 c Raisins

Instructions:
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 (7.4 grams), 59 percent
carbohydrate, 10 percent protein.

See: http://www.fitnessonline.com/shapecooks/ 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 on Feb 17,
1998

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