Recipe: Tomato-Zucchini Bread

Tomato-Zucchini Bread
Source: Campbell's
Makes two 8-inch loaves

Vegetable cooking spray
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups sugar
1 can (10 3/4 ounces) Campbell's condensed tomato soup
6 egg whites
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded zucchini (about 2 small)
1 cup raisins

Preheat oven to 350 degrees F. Spray two 8 1/2- by 4 1/2-inch loaf pans with cooking spray. Set aside. Mix flour, cinnamon, baking soda and baking powder. Set aside.

Mix sugar, soup, egg whites, oil and vanilla. Add to flour mixture, stirring just to moisten. Fold in zucchini and raisins.

Pour into prepared pans. Bake in center of oven 55 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely on rack.

VARIATION I:
Substitute 13- by 9-inch baking pan for 8 1/2- by 4 1/2-inch loaf pans. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool as in step 4. Serves 24. Cook Time: 40 minutes.

VARIATION II:
Substitute four 5 3/4- by 3 1/4-inch mini loaf pans for 8 1/2- by 4 1/2-inch loaf pans. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool as in step 4. Serves 24. Cook Time: 45 minutes.