Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Recipe: Zucchini bread

Share

Lobo
Moderator
Moderator

Posts : 19709
Thanked : 941
Join date : 2013-01-12

Recipe: Zucchini bread

Post by Lobo on Mon 17 Aug 2015, 1:41 am

Recipe: Zucchini bread

Dietitian's tip:

Zucchini — a popular type of summer squash — has a mild flavor and cucumber-like appearance. Shredded zucchini creates moist breads and cakes and is an ideal addition to soups, sauces and casseroles.

Number of servings

Serves 18 (2 loaves)

Ingredients

[list=bullet]
[*]6 egg whites
[*]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
[/list]

Directions

Heat the oven to 350 F. Lightly coat two 9-by-5-inch loaf pans with cooking spray.
In a large bowl, add the egg whites, 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, walnuts and pineapple 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 centers 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.

    Current date/time is Thu 19 Jan 2017, 7:42 pm