4 c All-purpose flour
1 tb Baking soda
1/2 ts Baking powder
1 ts Salt
1 1/2 tb Cinnamon
1/2 ts Nutmeg
1 1/4 c Egg Beaters 99% egg
-substitute, thawed
-(5 eggs)
2 c White sugar
1 c Brown sugar, firmly packed
1 1/2 c Vegetable oil
1 tb Vanilla
2 c Shredded zucchini
1 c Shredded apple
1 1/2 c Chopped nuts
Combine the first six dry ingredients; set aside. In a large bowl,
combine the Egg Beaters, sugars, oil, and vanilla. Beat at medium
speed with an electric mixer until well blended. By hand stir in the
zucchini, apples, and nuts. Add the dry ingredients and stir just
until moistened. Spoon the batter into three greased and floured 8
1/4 x 4 1/2 x 3-inch loaf pans. Bake at 350 F. for 50-55 minutes or
until a pick inserted in the centers comes out clean. Cool for 10
minutes. Remove from pan and cool completely. Wrap and store
overnight. Makes 3 loaves (18 servings each).
per slice: 155 Kcal 8.4g fat (1.1g sat fat) 48% CFF 123mg Na 0.6g
fiber (2.0g PRO/ 8.4g FAT/ 18.8g CHO)
Yields
3 Loaves