Zucchini-walnut Bread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: All-purpose flour,
1/2 cup: Whole wheat flour, (or all white flour)
1 tsp: Cinnamon,
1/2 tsp: Baking soda,
1/2 tsp: Baking powder,
1/4 cup: Sugar,
1/4 cup: Egg substitute or 2 eggs,
1/4 cup: Thawed frozen orange juice,
2 tbsp: Melted lowfat margerine,
1/2 tsp: Vanilla,
1 cup: Shredded zucchini, or more
1 1/2 ounce: Chopped walnuts,
1/4 cup: Golden raisins,
Directions:
Ive been making these for years from a recipe from Weight Watchers
Magazine
Preheat oven to 350. Spray a loaf pan 8" or 8 muffin tins lined with paper.
Combine all wet ingredients, then add dry until just blended. Gently fold
in zucchini, nuts and raisins. Pour into prepared pan. Bake 30 min for
muffins or 40-45 for loafor until browned and toothpick inserted in the
center comes out clean. Per muffin; 164 calories, 5 gr fat.
Posted to JEWISH-FOOD digest Volume 98 #033 by Lenorevp
on Jan 18, 1998
Source from luhu.jp
Magazine
Preheat oven to 350. Spray a loaf pan 8" or 8 muffin tins lined with paper.
Combine all wet ingredients, then add dry until just blended. Gently fold
in zucchini, nuts and raisins. Pour into prepared pan. Bake 30 min for
muffins or 40-45 for loafor until browned and toothpick inserted in the
center comes out clean. Per muffin; 164 calories, 5 gr fat.
Posted to JEWISH-FOOD digest Volume 98 #033 by Lenorevp
on Jan 18, 1998
Source from luhu.jp
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