Zucchini Almond Bread

• 1 cup Greek Yogurt, Plain
• 1/2 cups Applesauce (unsweetened)
• 3/4 cups Granulated Sugar Or 1 Cup NuNaturals Presweet Tagatose
• 3 whole Egg Whites
• 1 teaspoon Vanilla Extract
• 1 cup Zucchini, Grated, Squeezed, Drained ( Medium Zucchini)
• 1 cup Whole Wheat White Flour
• 1/2 cups All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Nutmeg
• 1/2 cups Slivered Almonds

1. Preheat oven to 350u0b0F. Grease 1 large loaf pan or 3 mini loaf pans with cooking spray; set aside.
2. In a medium bowl, add yogurt, applesauce, sugar, egg whites, and vanilla extract; mix until until blended. Fold in zucchini.
3. In a separate bowl add flours, baking powder, baking soda, salt, cinnamon and nutmeg; Mix together.
4. Pour flour mixture over zucchini mixture and mix until just combined. Fold in almonds.
5. Spoon batter into a greased 9- x 5-inch loaf pan or 3 mini loafs. Use the back of the spoon to smooth batter out.
6. Bake for 50 minutes to 1 hour for 1 large loaf or 30-35 minutes for 3 mini loaves, or until a wooden pick inserted into center comes out clean. Cool in pan on a wire rack 10 minutes then remove from pan to wire rack.

greek yogurt, applesauce, sugar, egg whites, vanilla, zucchini, whole wheat white flour, allpurpose, baking powder, baking soda, salt, cinnamon, nutmeg

Taken from tastykitchen.com/recipes/breads/zucchini-almond-bread/ (may not work)