Zucchini Bread With Yogurt

Photo: flickr user Stacita

Ingredients

Nonstick cooking spray

2 teaspoons all-purpose flour

3/4 cup sugar

3 cups grated zucchini

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

Preparation

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

WET: 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: 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.

NOTES : See also MENU Hi-Carb: Overnight in the Mountains. Includes Make-ahead instructions. This low-fat loaf is large enough to last through breakfast, brunch,and snacks on the trails. Bake it the night before you leave for your trip.

Makes 1 loaf (12 slices)