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Zucchini Bread

Categories:
low fat, breads/rolls

6 egg whites
1/4 cup oil
1/2 cup unsweetened applesauce
1/2 cup sugar
3 teaspoons vanilla
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
2 cups shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups crushed unsweetened pineapple
1/2 cup raisins

Cream egg whites, oil, applesauce, sugar and vanilla together until thick and foamy. Withholding 1/2 cup of flour, add the remaining ingredients. Stir well. Adjust consistency of the 'batter' with the remaining flour. (It should not be thick, but not runny, nor dry.) Spray two 5- by 9-inch loaf pans with nonstick spray. Pour batter into pans. Bake at 350 degrees for 50 minutes or until done. This recipe yields 18 one-inch-thick slices. Nutritional Analysis Per Serving: Calories 189; Fat (grams) 5; Percent calories from fat 23; Percent polyunsaturated 9; Percent saturated 5; Percent monounsaturated 9; Cholesterol (milligrams) 0; Sodium (milligrams) 140; Protein (grams) 5; Carbohydrate (grams) 31; Fiber (grams) 2.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 184 Calories (kcal); 5g Total Fat; (25% calories from fat); 5g Protein; 30g Carbohydrate; 0mg Cholesterol; 176mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 2 starch, and 1 fat serving. Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 18 servings

Preparation Time: 0:00



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