Sweet Cinnamon Zucchini Bread

This is one of my grandmother's delicious old-fashioned recipes. It's just slightly sweet, very moist, and so heavenly it's hard to believe that not only is it packed with zucchini and good for you, it's also very low fat and high soluble fiber, making it a safe and delicious snack any time of day.

Makes two small 9 x 5 inch loaves, 12 slices per loaf

If the recipe is doubled it will make two full-size 9 x 5 inch loaves

Preheat oven to 325F.

Sift into a large bowl:

3 Cups all-purpose flour
1 Teaspoon salt
1 Teaspoon baking soda
1 Tablespoon cinnamon
1/4 Teaspoon baking powder

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.