Zucchini Bread

  • 1 whole egg plus 2 egg whites
  • 1 ½ cups sugar
  • 1/3 cup vegetable oil
  • 2/3 cup nonfat plain yogurt
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 2 tsp. baking soda
  • ½ tsp. baking powder
  • ¾ tsp. salt
  • 2 cups grated zucchini
  • 1/3 cup chopped walnuts

Preheat the oven to 350 degrees.  Grease and flour two 8-inch loaf pans.

In a large bowl, beat together the eggs, sugar, oil, yogurt, and vanilla.  In a separate bowl, mix the flower, cinnamon, soda, salt and baking powder.  Add to the first mixture and stir until blended.  Fold in the zucchini and walnuts.  Pour into the prepared pans and bake for 45 minutes or until the loaves shrink slightly from the sides of the pans.  Cool in the pans for 10 minutes, then turn out onto a rack.  VARIATION:  For 1 cup zucchini, substitute ½ cup grated carrot, 1 large apple, finely chopped, and 1 Tbs. fresh orange zest.  Makes 2 loaves.

From The Junior League Centennial Cookbook.

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