Summer Zucchini Bread

• 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.

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. 

Makes 14 servings (7 per loaf)
Per serving:

• 185 calories
• 4 g protein
• 5.5 g fat
• 28 g carbohydrate

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