Whisk dry ingredients with a metal whisk until thoroughly blended.
In a large bowl beat well with an electric mixer:
6 organic egg whites, beaten light and foamy
1/2 Cup canola oil
1 1/2 Cups brown sugar
2 Cups grated unpeeled zucchini
2 teaspoons vanilla
Add dry ingredients to wet with a few swift strokes by hand just until well blended. Pour batter into two non-stick loaf pans sprayed with cooking oil. Bake for about 1 hour or until a toothpick inserted into the center of the loaf comes out clean. Cool on racks.
All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)
All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.