Because zucchini has such a mild flavor, it adds texture and moisture to this tea bread without giving it a vegetable-y flavor.
1 1/2 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon cinnamon
2 large egg whites
1/2 cup buttermilk
3 tablespoons extra-light olive oil
2 teaspoons grated orange zest
1 1/2 cups shredded zucchini (about 2 medium)
1/3 cup raisins
1. Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
2. In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt, cardamom, and cinnamon.
3. In a separate bowl, stir together the egg whites, buttermilk, oil, and orange zest. Stir in the zucchini.
4. Make a well in the center of the flour mixture and pour in the zucchini mixture. Stir just until evenly moistened. Fold in the raisins.
5. Pour the batter into the loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto the rack to cool completely. Makes 10 slices
Carrot-Apricot Bread Substitute shredded carrot for the zucchini, and use diced dried apricots instead of raisins.
good source of: thiamin
Cinnamon is the dried inner bark of a tropical evergreen tree, of which there are about 100 different species, all with similar aromatic properties. The two most commonly available varieties are Ceylonese cinnamon and Chinese cinnamon. Chinese cinnamon, which is actually from the bark of the cassia tree, is not considered a true cinnamon (species Cinnamomum verum). Grown in Southern China and other parts of East Asia, cassia is a dark reddish color and stronger in flavor than its Ceylonese cousin (Cinnamomum zeylancium). Cassia is less expensive to process than true cinnamons and is the type of “cinnamon” most commonly sold in supermarkets—though it is sometimes blended with Ceylonese cinnamon.
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.