Zucchini Apple Bread

Recipe from Light & Tasty Magazine

Ingredients

• 4 cups all-purpose flour
• 3 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 egg whites
• 1/2 cup canola oil
• 1-3/4 cups unsweetened applesauce
• 1 cup sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini
• 1 cup grated peeled apples
• 1/2 cup chopped pecans

Directions

In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt.  In a large mixing bowl, beat the egg whites until frothy. Add the oil, applesauce, sugars and vanilla; beat until blended. Stir into dry ingredients just until moistened. Fold in the zucchini, apples and pecans.

Transfer to three 8 x 4-inch loaf pans coated with nonstick cooking spray.  Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Yield: 3 loaves (12 slices each)   (1 serving = 1 slice)