Tuesday, September 21, 2010

Zucchini Bread

Even after the enormous stuffed zucchini, we still have quite a bit of zucchini left - I made this zucchini bread which came out very good - I froze one loaf and we will see how that does when we defrost it - I think it will be nice toasted once it is defrosted.  And now only another 2/3 of a very large zucchini left - not sure what we will do with that yet.....
6 egg whites
 (I used egg-replacer instead)
1/4 cup canola oil

1/2 cup unsweetened applesauce

1/2 cup sugar

2 teaspoons vanilla extract

1 1/4 cups all-purpose (plain) flour

1 1/4 cups whole-wheat (whole-meal) flour

1 teaspoon baking powder

1 teaspoon baking soda

3 teaspoons ground cinnamon

2 cups shredded zucchini

1/2 cup chopped walnuts

1 1/2 cups crushed, unsweetened pineapple

1/2 cup raisins

Preheat the oven to 350 F. Lightly coat two 9-by-5-inch loaf pans with cooking spray.
In a large bowl, add the egg replacer, canola oil, applesauce, sugar and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy.
In a small bowl, stir together the flours. Set 1/2 cup aside. Add the baking powder, baking soda and cinnamon to the small bowl of flour.
Add the flour mixture to the egg white mixture and using the electric mixer on medium speed, beat until well blended. Add the zucchini, pineapple and cranberries and stir until combined. Adjust consistency of the batter with the remaining 1/2 cup flour, adding 1 tablespoon at a time. The batter should be thick and not runny.
Pour 1/2 of the batter into each prepared pan. Bake until a toothpick inserted into the center of the loaves comes out clean, about 50 minutes. Let the bread cool in the pans on a wire rack for 10 minutes. Turn the loaves out of the pans onto the rack and let cool completely. Cut each loaf into 9 1-inch slices and serve.

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