ZUCCHINI PINEAPPLE RAISIN BREAD
Source: Emma Steen, R.D.

A tasty way to make use of an abundant zucchini crop. I have modified this recipe by omitting the yolks, decreasing sugar and oil and increasing fiber a bit by adding part whole wheat flour. Since this recipe makes two loaves, I often freeze one to use later for a handy treat.

3 egg whites
2/3 cup oil
2 teaspoons vanilla
1 1/2 cups sugar
2 cups coarsely shredded zucchini
1 can (8 ounces) crushed juice packed pineapple, drained
2 cups white flour
1 cup whole wheat flour
1/2 teaspoon Lite Salt
2 teaspoons baking soda
1/2 teaspoons baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
3/4 cup raisins
1/4 cup chopped hazelnuts or walnuts

Preheat oven to 350 degrees F. Lightly oil and flour two loaf pans, 5-by-9-inches each.

Beat egg whites; add oil, vanilla and sugar. Continue beating mixture until light and foamy.

Stir in shredded zucchini and drained pineapple.

Combine flours, Lite Salt, baking soda, baking powder, cinnamon, nutmeg, raisins and nuts. Stir gently into zucchini mixture, just until blended. Divide batter between prepared loaf pans.

Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Cool loaves 10 minutes in pans and then remove from pans and cool on rack.

Servings: 32 slices (each loaf makes 16 slices)
Serving Size: 1 slice
Nutritional Analysis per Serving: Calories 142, Fat 5 grams, Cholesterol 0 milligrams, Protein 2 grams, Carbohydrate 22 grams, Sodium 83 milligrams