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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Recipe: Zucchini bread

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Recipe: Zucchini bread Empty Recipe: Zucchini bread

    Post by Lobo 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 Fri 26 Apr 2024, 2:55 pm