Recipe - Zucchini Bread With Yogurt

Nonstick cooking spray
2 teaspoon Allpurpose flour
Three fourths cup Sugar
3 cup Grated zucchini
1/3 cup Safflower oil
2 Eggs
4 Egg whites
1 cup Plain lowfat yogurt
1 One half cup Allpurpose flour
1 tablespoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
Three fourths cup Raisins

PREP: Preheat oven to 350F. Spray one 9by5inch 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 highperformance nutritionist and author of The Be
Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997).

edited for eatlf cookbooks by kitpath 98Feb

Notes: See also MENU HiCarb: Overnight in the Mountains. Includes
Makeahead instructions. This lowfat 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 EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 17,
1998