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Ingredients for one 8 1/2 x 4 x 2 1/2
pan:
1 5-inch zucchini
1 1/2 cups whole wheat flour
2 tablespoons low fat soy flour
2 tablespoons nonfat dry milk powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce
1 large egg or egg substitute equal to
one large egg
1 8-ounce can unsweetened crushed pineapple
1/2 cup raisins
Directions:
Prepare one 8 1/2 x 4
x 2 1/2 inch loaf pan with oil, lecithin,
or light spray.
Finely grate the zucchini, let drain while
you combine dry ingredients.
Preheat oven to 350° F.
In a large bowl mix together the flours,
dry milk, baking soda, and salt. Set aside.
In blender, puree on high speed the applesauce,
egg or equivalent, pineapple with juice
and raisins.
Add wet stuff to dry, moisten evenly.
Squeeze out zucchini and add to batter,
mix.
Pour batter into prepared loaf pan and
bake 70 minutes at 350° F until browned
and inserted cake tester comes out clean.
Remove bread from pan, cool to room temperature.
Wrap and chill. This recipe freezes well.
From www.fatfree.com
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