Recipe: Tomato Zucchini Bread (using tomato soup, egg whites, cinnamon and raisins)

TOMATO ZUCCHINI BREAD

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

Preheat oven to 350 degrees F. Spray two 8 1/2 x 4 1/2 inch loaf pans with cooking spray.

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.

Makes 2 loaves
Source: Campbell's