Zucchini Bread With Yogurt

Ingredients

Nonstick cooking spray
2 teaspoons all-purpose flour
3/4 cup sugar
1 cup plain low-fat yogurt
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup raisins

Preparation

1
PREP: Preheat oven to 350F. Spray one 9-by-5-inch loaf pan with nonstick cooking spray and coat with 2 teaspoons flour.
2
WET: Cream sugar, zucchini and oil in a large mixing bowl with an electric beater. Add eggs, egg whites and yogurt, and mix until just combined.
3
DRY: In a medium bowl, combine flour, baking powder, baking soda and cinnamon.
4
Stir DRY into WET zucchini mixture and add the raisins. Pour batter into the prepared loaf pan.
5
BAKE for 60 minutes or until a toothpick inserted in the center comes out dry. Cool slightly, remove from pan, and cool completely on a rack. Wrap tightly in plastic or foil.
6
NOTES : See also MENU Hi-Carb: Overnight in the Mountains. Includes Make-ahead instructions. This low-fat loaf is large enough to last through breakfast, brunch,and snacks on the trails. Bake it the night before you leave for your trip.
7
Makes 1 loaf (12 slices)

Tools

 



Yield:

12.0 servings

Added:

December 1, 2009

Creator:

Anonymous

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