Whole Wheat Zucchini Bread
- 1 12 cups whole wheat flour
- 2 teaspoons baking powder
- 12 teaspoon salt
- 1 12 teaspoons cinnamon
- 14 cup egg substitute (to equal 1 egg)
- 12 cup Splenda granular
- 13 cup oil replacement (prune puree)
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 1 12 cups zucchini, grated
- 12 cup raisins
- 12 cup walnuts, chopped
- 14 cup nonfat milk (optional)
- Preheat oven to 350 degrees F.
- In a large bowl, sift together the flour, baking powder, salt, and cinnamon.
- Add the egg replacer, sweetener, fat replacer, vinegar, and vanilla, and mix.
- Stir in the zucchini, raisins, and nuts and mix together gently until just mixed.
- Add a little milk if the dough seems too dry.
- Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes.
- Test with a knife to see if done.
- Cool for 10 minutes before slicing and serving.
whole wheat flour, baking powder, salt, cinnamon, egg substitute, splenda, oil replacement, vinegar, vanilla, zucchini, raisins, walnuts, nonfat milk
Taken from www.food.com/recipe/whole-wheat-zucchini-bread-149375 (may not work)