*This bread recipe is healthy, counts as a veggie serving, and very moist. You can’t loose, except for maybe inches. B’tayavon!
1 whole egg plus 2 egg whites, whipped
1 1/2 cups sugar
1/3 cup vegetable oil
2/3 cup nonfat plain yogurt
1 tablespoon vanilla
2 cups flour
1 tablespoon cinnamon
2 teaspoon soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 cups zucchini, grated
1/3 cup chopped walnuts (optional)
1) Preheat oven to 350 degrees and grease 2 loaf pans.
2) With hand mixer blend eggs, sugar, oil, yogurt, and vanilla. In a seperate bowl mix dry ingredients (flour, cinnamon, soda, salt, and baking powder) and stir into first mixture.
3) Stir in zucchini and walnuts.
4) Pour in pans and bake for 45 minutes. Test with toothpick.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.