Zucchini Bread With Yogurt
By: Anonymous
Published: Tuesday, December 1, 2009 - 1:25am

Ingredients




Nonstick cooking spray
2 teaspoons all-purpose flour
3/4 cup sugar
3 cups grated zucchini
 cup safflower oil
2 eggs
4 egg whites
1 cup plain low-fat yogurt
1 1/2 cups all-purpose flour
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)