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Ingredients
- 3 Cups all-purpose unbleached white flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tbs. cinnamon
- 1/4 tsp. baking powder
- 6 egg whites, beaten light and foamy
- 1/2 cup canola oil
- 1 1/2 cups brown sugar
- 2 cups grated unpeeled zucchini
- 2 tsp. vanilla
Directions
- Preheat oven to 325 degrees.
- Sift dry ingredients into a large bowl.
- In a large bowl, put beaten, foamy egg whites and add oil, brown sugar, zucchini and vanilla.
- Add dry ingredients to wet with a few swift strokes of a wooden spoon, just until blended. Pour batter into two, non-stick loaf pans sprayed with cooking oil. Bake for about 1 hour or until a toothpick, or cake tester, inserted into the center of the loaf comes out clean. Cool on racks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 12 servings | |
| Calories 305 | |
| Calories from Fat 83 | 27% |
| Total Fat 9.43g | 12% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 335mg | 14% |
| Potassium 125mg | 4% |
| Total Carbs 52.09g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 27.21g | 18% |
| Protein 3.53g | 6% |
