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Tuesday, February 27, 2007

Oh wonderous Sweet Cinnamon Zucchinni Bread

I could not believe how delicious this bread was when I first took a bite into it. I was so amazed and it really gives me a relief to try the rest of the recipes by Heather Van Vorous in her "Eating for IBS" book. I am SO excited and ready to try more recipes. This recipe makes 2 loafs, and by the end of the night, most of the first loaf was gone and today there is only one loaf left :-D. This is definitely a must try if you are looking for a recipe with no butter, no egg yolks or dairy. With only 138.49 Calories per slice, what more could you ask for?

Sweet Cinnamon Zucchini Bread from Eating for IBS

In a large bowl:
3 C flour
1 ts salt
1 ts bs
1 tbs Cinnamon
1/4 ts baking powder

In Mixer:
6 Organic egg whites, beaten light and fluffy
1/2 C canola oil
1 1/2 C brown sugar
2 C grated unpeeled zucchini
2 ts vanilla

Add dry ingredient to wet and mix till just blended. Pour batter in 2 greased loaf pans and bake for 1 hour at 325 degrees F. Cook on racks. Simple as that!


eliza said...

hi valerie,
thanks for visiting my blog! you live in ohio? i've been there visiting my friend and amish country :D
i love zucchini too and when it's summertime i get lots of them from the garden.


Helene said...

That sounds like a great recipe! I admit I ahve never made zucchini bread before. Tempting!