ZUCCHINI APPLE BREAD

4 cups all-purpose flour
1 1/2 Tbsp cinnamon
1 Tbsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1 1/4 cups Egg Beaters 99% egg substitute, thawed ( equal to 5 eggs)
2 cups white sugar
1 cup brown sugar, firmly packed
1 1/2 cups vegetable oil
1 Tbsp vanilla
2 cups shredded zucchini
1 cup shredded apple
1 1/2 cups chopped nuts

Preheat oven to 350 degrees F. Grease and flour three (8 1/4x4 1/2x3-inch) loaf pans.

Combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside.

In a large bowl, combine the Egg Beaters, white and brown sugars, oil, and vanilla. Beat at medium speed with an electric mixer until well blended. By hand stir in the zucchini, apples, and nuts. Add the dry ingredients and stir just until moistened. Spoon the batter into prepared loaf pans.

Bake at 350 degrees F for 50-55 minutes or until a pick inserted in the centers comes out clean. Cool for 10 minutes. Remove from pan and cool completely.

Wrap and store overnight.

Makes 3 loaves (18 servings each)
Source: Presque Isle, ME, Star Herald; September, 23 1992