Zucchini Bread
1 cup brown sugar
1/2 cup egg substitute
1/4 cup canola or safflower oil
1/4 cup natural, unsweetened applesauce
2 tsp. vanilla extract
1 cup whole wheat flour
1 cup white, all-purpose flour
1/2 tsp. salt
2 cups grated zucchini, drained
2 tsp. baking soda
1 tsp. baking powder
2 tsp. ground cinnamon
Preheat oven to 350F. Combine brown sugar, egg substitute, oil, applesauce, vanilla, cinnamon and salt. Mix well. Stir in the grated zucchini, then the baking soda, baking powder, and flour. Optional raisins may be added at this stage. Blend gently. Pour into a nonstick baking pan sprayed lightly with vegetable cooking spray. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for fifteen minutes in the pan then remove to cooling rack. Cool completely before slicing.
Yield: 12 servings
Nutrition per serving: calories 206, percent fat calories 23%, sodium 508 mg, cholesterol .1 mg. Sodium content may be reduced by reducing or eliminating salt.