Zucchini Bread

Cinnamon-scented, moist zucchini quick bread loaded with pineapple, raisins and walnuts.

Recipe Ingredients:

6 large egg whites
1/4 cup light olive oil
1/2 cup unsweetened applesauce
1/2 cup granulated sugar
3 teaspoons vanilla extract
3 1/2 cups all-purpose flour - divided use
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons ground cinnamon
2 cups shredded zucchini (about 2 medium, or 5 to 6 ounces each)
1/2 cup chopped walnuts
1 1/2 cups crushed, unsweetened pineapple
1/2 cup raisins

Cooking Directions:

1. Cream egg whites, oil, applesauce, sugar and vanilla together until thick and foamy. Withholding 1/2 cup of flour, add the remaining ingredients. Stir well. Adjust consistency of the "batter" with the remaining flour. (It should not be thick, but not runny, nor dry.)
2. Spray two 9x5x3-inch loaf pans with nonstick spray.
3. Bake in a preheated oven at 350°F (175°C) for 50 minutes or until done.

Makes 2 loaves; 9 (1-inch) slices per loaf.

Tip: These freeze well. They may be rewarmed before serving.

Nutritional Information Per Serving (1/18 of recipe): 189 calories, 5 g fat, 31 g carbohydrates, 5 g protein, 140 mg sodium.

Recipe provided courtesy of Mayo Clinic Health Oasis Web site.