2 1/2 cups of flour 1/2 cup of cocoa powder 1 teaspoon of baking soda 1 teaspoon of cinnamon 1/4 teaspoon of baking powder 3/4 cup of sugar 3/4 cup of egg substitute 1/3 cup of canola oil 2 tablespoons of water 1 tablespoon of vanilla 2 1/2 cups of zucchini shredded
Preheat the oven to 350ºF. Coat two 4-by-8-inch loaf pans with nonstick spray. In a medium bowl, use an electric mixer set at medium speed to beat the sugar, egg substitute, oil, water and vanilla until well blended. Stir in the zucchini. Add the dry ingredients and stir just until they are moistened. Divide the batter between the pans. Bake until a toothpick inserted near the center of each loaf comes out clean, 50 to 60 minutes. Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans and let them cool completely on the wire racks. Makes 2 loaves. Source Prevention on line Formated for Mastercook by Carol Floydc.floyd@arnprior.com Recipe by: Prevention On Line Posted to MC-Recipe Digest V1 #1040 by Carol & Bob Floyd on Jan 21, 1998
Or divide the batter among 16 muffin cups (in 2 muffin tins) and bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan for 10 minutes, then remove to wire racks to cool completely. Makes 16 muffins.
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