Zucchini Bread

Ingredients
nonstick cooking spray
1 1/2 cups whole-wheat flour
1 1/2 cups light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 whole egg
1 egg white
3 tablespoons canola oil
1 1/4 cups grated zucchini, tightly packed
1 tablespoon vanilla extract
3/4 cup drained, canned, crushed pineapple

Cooking Instructions 

1. Preheat the oven to 350°F. 2. Spray a 9″ loaf pan with non-stick cooking spray.

3. Sift the flour,sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt together. Set aside.

4. In a large mixing bowl, combine the egg, egg white, oil, zucchini, vanilla and pineapple and mix well.

5. Add the flour mixture to the zucchini mixture and stir gently just until combined. Do not overmix. Pour the batter into the prepared pan. Bake until the bread is golden brown and set in the center, about 50 to 60 minutes.

Serving Size: 1/12 of loaf
Nutritional Information

Number of Servings: 12

This recipe serves: 14
Preparation time: 20 minutes
Cooking time: 1 hour

Ingredients
For the cake:
1 cup cake flour
1 1/2 cup superfine granulated sugar
1 1/4 cup egg whites (about 10 large egg whites) at room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract

For the fruit compote:
1 cup sugar (more or less depending on taste)
1/2 cup water
One 1/2″ slice lemon zest (yellow part only)
3 1/2 cups peeled, cored and sliced apples

Cooking Instructions
For the cake:
1. Preheat the oven to 350?F.
2. Sift the flour twice with 1/2 cup of the sugar.
3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
5. Stir in the vanilla and almond extract.
6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated.
7. Put the batter in an ungreased 10″ tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.

For the fruit compote:
1. Bring the sugar and lemon zest to a boil over high heat. Simmer for 5 minutes. This will extract flavor from the peel, dissolve the sugar and make a syrup.
2. Add the fruit and continue to cook for about 5 minutes until just tender.
3. Remove the fruit from the juice and set aside. Discard the lemon zest.
4. Reduce the juice over medium-high heat for about 5 minutes, until it becomes syrupy.
5. Pour the reduced syrup over the cooked fruit and serve with a slice of cake. (Store the leftover cake in an airtight container or freeze for longer storage).

Nutrition Facts
Serving Size: 1 slice
Calories 192
Protein 3 g
Total Carbohydrate 46 g
Dietary Fiber 1 g
Sodium 134 mg
Total Fat 0 g
Saturated Fat 0 g
Percent Calories from Fat 1%
Percent Calories from Protein 6%
Percent Calories from Carbohydrate 93%

This recipe serves: 14
Preparation time: 10 minutes
Cooking time: 1 hour

Ingredients
For the Angel Cake:
1 cup cake flour
1 1/2 cups superfine sugar
1 1/4 cups egg whites (about 10 large egg whites) at room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Summer Fruit Salad:
1 cup mixed berries
1 mango, peeled, pitted and cubed
1 nectarine, pitted and sliced
2 tablespoons orange juice

For the Finest Raspberry Dessert Sauce:
3/4 cup raspberries, fresh or frozen
1 tablespoon fresh lemon juice
2 to 4 tablespoons sugar

Cooking Instructions
For the Angel Cake:
1. Preheat the oven to 350?F.
2. Sift the flour twice with 1/2 cup of the sugar.
3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
5. Stir in the vanilla.
6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated.
7. Put the batter in an ungreased 10″ tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.

For the Summer Fruit Salad:
1. Mix fruit in a bowl.
2. Sprinkle with the orange juice.

For the Finest Raspberry Dessert Sauce:
1. Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
2. Strain through a fine strainer, pressing with a rubber spatula to release the juices.

Put it all together:
1. Place a slice of angel cake on each plate. (Store the leftover cake in an airtight container or freeze for longer storage.)
2. With a slotted spoon, place a portion of the Summer Fruit Salad on a corner of the cake slice and let it spill over the side.
3. Drizzle the raspberry sauce around the fruit salad.

Nutrition Facts
Serving Size 1/14 cake with fruit salad and sauce
Amount Per Serving
Calories 159
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 79 mg
Total Carbohydrate 37 g
Dietary Fiber 1 g
Protein 4 g
Percent Calories from Fat 1%
Percent Calories from Protein 9%
Percent Calories from Carbohydrate 90%