Zucchini Bread with a Twist

Zucchini Bread with a Twist
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Ingredients
  1. 1 1/4 cups all-purpose flour
  2. 1/4 cup flax seed meal or toasted wheat germ
  3. 1 1/2 teaspoons baking powder
  4. 1 teaspoon apple pie spice
  5. 1/4 teaspoon salt
  6. 2 egg whites
  7. 1 cup finely shredded zucchini
  8. 2/3 cup sugar
  9. 1/4 cup canola oil
  10. 1 teaspoon finely shredded orange peel
  11. 1/3 cup snipped dried cranberries
Instructions
  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl stir together flour, flax seed meal, baking powder, apple pie spice, and salt. Make a well in the center of flour mixture; set aside.
  2. In a medium bowl beat egg whites with a fork. Stir in zucchini, sugar, oil, and orange peel. Add zucchini mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in dried cranberries. Spoon batter into prepared loaf pan.
  3. Bake for 50 to 55 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool on wire rack. Wrap and store overnight before slicing.
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