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Measurements

Zucchini Bread - lowfat

Recipe By : Elizabeth Powell
Serving Size : 2
3 Eggs
1 2/3 Cups Sugar
1 Cup Oil
1 1/2 Teaspoons Vanilla Extract
3 Cups All-Purpose Flour
1 Teaspoon Double-Acting Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Tsp Ground Nutmeg
2 Tsp Cinnamon
3/4 C Nuts -- chopped
2 C Zucchini -- coarsely shredded
1 C Seedless Raisins

Beat eggs until light. Gradually add sugar. Sift dry ingredients together. Add to egg-oil-sugar mixture and beat until smooth. When well blended, stir in remaining ingredients. Place batter in two buttered and floured loaf pans (8-1/2" x 4-1/4"). Bake at 350 degrees for one hour.
For a Low Fat version of the above recipe, substitute an equal amount of applesauce for the vegetable oil.


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