Hello -

Enjoy this week's recipe classic, easily made with pantry staples and a bumper crop of zucchini.

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, dairy free, and high soluble fiber, making it a safe and delicious snack any time of day. This recipe also shows how to add - safely! - insoluble fiber from the zucchini skins.

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
3 Tablespoons Acacia Tummy Fiber
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 olive, safflower, or 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.

Final step? Enjoy! And if you make this, post your own picture or video results to our private Facebook Group to share!

You are not alone!

P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly. I am overwhelmed with emails but I try to answer everyone.

To taming your tummy,

Heather Van Vorous
Heather Van Vorous
Over 40 years dealing with IBS

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