Recipe # 47 Zucchini Bread

Ingredients:

3 cups unbleached all-purpose flour
1 cup white sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
2 large eggs
l large egg white
1/3 cup canola oil
2/3 cup unsweetened applesauce
1 1/2 cups grated zucchini
1 tsp vanilla extract
1/2 cup chopped walnuts, toasted (optional)

Directions:

Preheat oven to 350 degrees Coat 2 standard size (9 x5 in) load pans with nonstick cooking spray and set aside.

In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon, cloves, allspice and mix well.

In a medium size bowl, lightly beat the eggs and egg white with a fork. Add the oil, applesauce, zucchini and vanilla. Stir together, then add to the flour mixture, and stir until blended. Do not overmix. (If using walnuts, they should be folded in just before putting mixture into baking pans.

Pour the mixture into prepared pans. Bake for 50 to 60 minutes or until a sharp knife inserted in the centre comes out clean. Cool in the plan on a rack for 10 minutes. Remove the loaves from the pan and cool completely before slicing.

Recipe makes 32 slices. Each slice contains approx 96 calories, 3 grams fat, 130 milligrams cholesterol, 130 milligrams sodium, 16 grams carbohydrate, 2 grams protein and 1 gram fibre.

Thank you Kristel for providing Mom with this excellent recipe and for helping me use my zucchini's from the garden.