Tomato-Zucchini Bread

  • nonstick vegetable spray
  • 3 cups all purpose flour
  • 2 tsp. Ground cinnamon
  • 1 tsp. Baking soda
  • 1/2 tsp. Baking powder
  • 1-1/2 cups sugar
  • 11 ounces can condensed tomato soup
  • 6 egg whites
  • 1/3 cup vegetable oil
  • 1 tsp. Vanilla extract
  • 2 cups zucchini, shredded
  • 1 cup raisins

Preheat oven to 350F. Spray 2 9x5 inch loaf pans with cooking spray. Set aside. Sift flour, cinnamon, baking soda and baking powder together in a bowl. Set aside. Combine sugar, soup, egg whites, oil and vanilla in another bowl. Add to flour mixture, stirring just to moisten. Fold in zucchini and raisins. Pour into prepared pans. Bake in center of oven 55 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely on rack. 

VARIATION I: Substitute 13x9 inch baking pan for 9x5 inch loaf pans. Bake 40 minutes or until a toothpick inserted in center comes out clean. Cool as in step 4. Cook Time: 40 minutes

VARIATION II: Substitute 5 3/4x3 inch mini loaf pans for 9x5 inch loaf pans. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool as in step 4. Cook Time: 45 minutes