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Nutrition
Facts:
(per serving) |
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Calories:
405
Fat: 11g
Cholesterol: 55mg
Sodium: 435mg
Carbohydrate: 67g
Protein: 12.5g
Soy Protein: 6.5g |
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This recipe is: |
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Low
Cholesterol
Low Sodium |
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Recipes - Bread
& Baked Goods
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Spiced
Zucchini Tea Loaves
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| Serves: 8 |
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Quickbreads
are a cozy way of enjoying soy. Just pleasantly
sweet, they go equally well at brunch or with
tea in the afternoon, in place of a muffin.
With the soy protein and other nutritious
ingredients, a thick slice of this loaf also
makes a good breakfast, especially packed
up to eat at your desk or in the car on the
way to work.
As with many soy-enriched baked goods, these
loaves color deeply during baking. Their soy
ingredients help them stay fresh and moist
for up to five days, wrapped in foil. They
do not freeze well, turning mushy when defrosted.
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| Measures
Translation Table |
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| Ingredients: |
2 cups
all-purpose flour
1 cup Vanilla
Personal Edge® Fat Metabolizing Drink
Mix
3 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola or vegetable oil
2/3 cup water
1 tsp. vanilla extract
2 large eggs
1 cup sugar
2 cups shredded zucchini
1 cup raisins |
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| Instructions: |
- Set a rack in the middle of the oven.
Preheat the oven to 350°F. Spray four
5 3/4"x3 1/4"x2" foil or
metal baking pans with cooking spray and
set them on a baking sheet.
- Whisk together the flour, Personal Edge®
powder, cinnamon, ginger, cloves, baking
powder, baking soda, and salt in a large
bowl.
- Combine the oil, water, and vanilla
in a small bowl.
- Whisk eggs in a large bowl. Whisk in
the sugar, beating until slightly fluffy,
2 minutes. Add the wet ingredients. Mix
in the dry ingredients just to blend.
Stir in zucchini and raisins. Spoon the
batter into the prepared pans.
- Bake until the loaves are golden brown,
approximately 45 minutes and a bamboo
skewer inserted into the middle comes
out clean. Cool the loaves completely
on baking rack.
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