Summer Zucchini Bread
Yields 14 servings (7 per loaf)
- 4 egg whites
- 1/3 cup oil
- 3/4 cup finely shredded zucchini
- 1 1/4 cup frozen apple juice concentrate (thawed)
- 2 3/4 cups whole wheat flour
- 2 teaspoons cinnamon
- 2 3/8 teaspoons baking soda
Beat together egg whites, oil, zucchini, and apple juice concentrate. In another bowl, mix together flour, cinnamon, and baking soda. Add flour mixture to zucchini mixture and stir until just moistened.
Pour batter into two non-stick 9x5x2 3/4 inch loaf pans.
Bake 35 minutes or until knife inserted into the loaves comes out clean.
Amount Per Serving:
Total Fat 5.5 g
Total Carbohydrate 28 g
Protein 4 g