Healthy Streuseled Zucchini Bread

As the weather grows warmer, a gardener’s thoughts turn toward one of the first vegetables of the season–zucchini. This versatile vegetable can be added to many different types of dishes–both savory and sweet.
  • 3 cups all purpose flour
  • 2/3 cups sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg whites
  • 1 egg
  • 1-1/3 cups low fat vanilla yogurt
  • 1/3 cup olive oil
  • 2 cups shredded zucchini, patted dry
  • 1 tablespoon vanilla extract
  • 1/3 cup packed brown sugar
  • 1/3 cup chopped walnuts
  • 1/3 cup raisins
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • Nonstick cooking spray
  • Measuring cups
  • Measuring spoons
  • Large mixing bowl
  • Medium bowl
  • Small bowl
  • Large spoon
  • One round 9-inch by 1-1/2 inch cake pan
1.  In a large mixing bowl, combine the first five dry ingredients.  In medium bowl, beat the egg whites, egg, yogurt and oil until blended.  Stir in zucchini and vanilla.  Add to dry ingredients; mix well.
2.  Coat cake pan with nonstick cooking spray.  Pour half of the batter in pan.  In small bowl, combine the brown sugar, walnuts, raisins, cinnamon, and allspice; sprinkle over batter.  Top with remaining batter. 
3.  Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cook completely.




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