Nuts & Raisins Zucchini Bread
|Vegetable oil spray||1|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Brown sugar||1 Cup (16 tbs), lightly packed|
|Baking powder||1 Tablespoon|
|Salt||1⁄4 Teaspoon (optional)|
|Ground cinnamon||1 Teaspoon|
|Shredded zucchini||2 Cup (32 tbs), unpeeled|
|Raisins||1 Cup (16 tbs)|
|Finely chopped walnuts||1⁄4 Cup (4 tbs)|
|Egg whites||2 Large|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs) (acceptable)|
|Vanilla extract||1 Teaspoon|
Preheat oven to 350° F.
Grease a 9 x 5 X 3-inch loaf pan with vegetable oil spray.
In a large bowl, combine whole-whole and all-purpose flours, sugar, baking powder, salt and cinnamon.
Stir in zucchini, raisins and nuts; set aside.
In a smaller bowl, beat together egg whites, milk, oil and vanilla.
Add liquid ingredients to flour mixture and stir lightly to moisten.
Pour into greased pan and bake 1 hour, or until a cake tester inserted into the center of the loaf comes out moist, but not wet.
Remove from pan and allow to cool.
To store, wrap loaf in foil to preserve moisture.
Loaf can be frozen for later use.