Zucchini and cheese bread
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Coarsley shredded, unpeeled |
| Zucchini | ||
| 2¼ | ounce | Wheat germ |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| ⅓ | cup | Nonfat dry milk powder |
| 1 | cup | Plain lowfat yogurt |
| 1 | Egg, slighly beaten | |
| ¼ | cup | Water |
| 1 | teaspoon | Vanilla extract |
| ¼ | cup | Plus (see next line) |
| 2 | tablespoons | Molasses |
| 2 | tablespoons | Vegetable oil |
| ¼ | cup | Plus (see next line) |
| 2 | tablespoons | Raisins |
Directions
Preheat oven to 350. In a large bowl, combine flour, wheat germ, baking soda, cinnamon, and dry milk. Mix well. In another bowl, combine remaining ingredients except raisins. Beat with a fork or a wire whisk until well blended. Add to dry ingredients and stir until well blended. Stir in raisins. Place in a 5x9 inch nonstick loaf pan or one that has been sprayed with a nonstick cooking spray. Bake 40 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, remove to rack to finish cooling.
Per serving: 6g protein, 4g fat, 26g carb., 109mg sodium, 24mg chol., 159 calories.
Submitted By CAROLYN SHAW On 09-29-94
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