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Zucchini Bread with a Twist

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  • Makes: 12 servings
  • Yields: 1 loaf
  • Prep: 25 mins
  • Cool: 2 hrs
  • Bake: 50 mins to 55 mins 350°F

Zucchini Bread with a Twist

Directions

  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl stir together flour, flax seed meal, baking powder, apple pie spice, and salt. Make a well in the center of flour mixture; set aside.
  2. In a medium bowl beat egg whites with a fork. Stir in zucchini, sugar, oil, and orange peel. Add zucchini mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in dried cranberries. Spoon batter into prepared loaf pan.
  3. Bake for 50 to 55 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool on wire rack. Wrap and store overnight before slicing.

Nutrition Facts (Zucchini Bread with a Twist)

  • Per serving:
  • 159 kcal cal.,
  • 6 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 105 mg sodium,
  • 25 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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