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Zucchini Bread

5/5/2013

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INGREDIENTS

2-3/4 cup all−purpose flour 
1/2 cup wheat germ
1 tablespoon baking powder 
1/2 teaspoon baking soda 
1 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon each: ground nutmeg, mace, and cloves 
1/2 cup skim milk
1/4 cup vegetable oil
3/4 cup Sugarlesse™
4 egg whites

INSTRUCTIONS

Preheat oven to 350 F. Spray a 9 x 5−inch loaf pan with nonstick cooking spray. 

In a medium bowl combine all ingredients up to the milk.

In a large bowl combine milk, oil, SugarlesseTM and egg whites.Stir in dry ingredients and zucchini; blend well. Pour batter into prepared pan. Bake 70 - 80 minutes (1 hour 10 - 20 minutes) or until a wooden pick inserted in center comes out clean. Cool on wire rack for 5 minutes.

Remove from pan and cool completely on rack. 

Yield:  12 servings
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    Main Dishes, Side Dishes, and Breads. Made Healthy for You

    Thankfully, most of the main and side dishes, breads, biscuits, and salads don’t have sugar in them -as yet. Why say “as yet?” Because even traditional Asian foods, like kimchi, are now made, at least in the US, with GMO high fructose corn syrup or sugar. So is - to my dismay - sushi, the fast food of Japan, in many Japanese restaurants. What’s healthy about that?   

    So it was a challenge to me to find foods that would be interesting, easy, and inexpensive to make. Who am I? Steve Kingsley, food scientist and inventor of Sugarlesse™. My short apprenticeship with one of Hungary’s master chefs, the late Leo Surnovszky, really paid dividends this time. Believe it or not, Hungarians are just as well known for their inventiveness as for their cuisine. Leo was amazing at both. Naturally, these recipes are dedicated to him.

    I won't be in the limelight for long if you keep your recipes coming through the * Made with Sugarlesse™ * contest. Can't wait to feature you!

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