2 1/4 cups of flour, all-purpose 1/2 cup of sugar, granulated 2 teaspoons of baking powder, double acting 1 teaspoon of baking soda 1-1/2 cup of zucchini, shredded 3/4 cup of egg substitute 1/4 cup of vegetable oil 2 tablespoons of lemon juice 1 teaspoon of lemon peel grated
Preheat oven to 350ºF. Line 12 2-1/2" muffing pans with paper baking cups; set aside. In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside. In medium mixing bowl combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened. Fill each baking cup with an equal amount of batter. Bake in center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove from oven to wire rack and let cool.
Per serving: 167 calories, 4 g. protein, 5 g. fat, 27 g. carbohydrates, 47 mg. calcium, 161 mg. sodium, 0 mg. cholesterol, 1 g. dietary fiber. Calories from fat: 25.6%
Original recipe from Weight Watchers "Simply Light Cooking". Conversion and additional nutritional analysis by Rick Weissgerber.
Posted on GEnie Food & Wine RT Jun 08, 1993 by D.WEISSGERBE [RICK W]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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