Recipe: Zucchini Bread with Yogurt (using oil and egg whites)

ZUCCHINI BREAD WITH YOGURT

Nonstick cooking spray
2 teaspoons all-purpose flour
3/4 cup sugar
3 cups grated zucchini
1/3 cup safflower oil
2 eggs
4 egg whites
1 cup plain low-fat yogurt
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup raisins

Preheat oven to 350 degrees F. Spray one 9-by-5-inch loaf pan with nonstick cooking spray and coat with 2 teaspoons flour.

WET MIXTURE:
Cream sugar, zucchini and oil in a large mixing bowl with an electric beater. Add eggs, egg whites and yogurt, and mix until just combined.

DRY MIXTURE:
In a medium bowl, combine flour, baking powder, baking soda and cinnamon.

Stir DRY into WET zucchini mixture and add the raisins. Pour batter into the prepared loaf pan.

BAKE for 60 minutes or until a toothpick inserted in the center comes out dry. Cool slightly, remove from pan, and cool completely on a rack. Wrap tightly in plastic or foil.

Servings: Makes 1 loaf, 12 slices
Source: SHAPE Cooks 1998