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Quick Breads
Zucchini Bread
1 cup (25OmL) all-pwpose flour
1
cup
(25omL)
who+
wtleal
flour
1teerpoon(~L)~=Ja
1?-(5mL)
mtmd
Sk
temam
(3mL)
ground
Clova
“Z
(lrnL) bakiw
2 cups (5OOmL) zucchiniz
cut in l-inch
(2&m)
pwes
2eggwhii
.I
*cup
(125mL)wad
X
cup (75mL)
vegetabk
oil
% cup (2OOmL) sugar
1
teespwn
(5mL) vanilla extract
I4
cup
(125mL)
walnuta
Preheat oven to 350°F (180%). Grease a 9 x 5 x 3-inch (23 x 13 x
8cm)
loaf pan.
In a large mixer bowl combine first seven ingredients and set aside. Put zucchini
pieces into Osterizer blender container. Cover with cold water. Cover container
and process 2 times at PULSE. Drain immediately through colander.
P&egg
whites, water, oil, sugar, vanilla, and nuts into blender container. Cover and proc-
ess 2 times at PULSE. Pour over dry ingredients and zucchini and mix only until
dry ingredients are moistened. Pour into prepared pan and bake 50-80 minutes
or until toothpick comes out clean.
Yield: 1 loaf
NUlRillONAL
INFORMATION PER SERVING
Serving size
‘Aa
loaf
Calories
Fat 69
Sodium
,139
Cholesterol Omg
.87.2mg
Protein
2.99
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