Spiced Tomato-Zucchini Bread

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Spiced Tomato-Zucchini Bread

 

nonstick vegetable spray

3 cups all purpose

flour

2 tsps. ground cinnamon

1tsp. ground cardamom

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 350 degrees. Spray 2 9x5 inch loaf

pans with cooking spray. Set aside. Sift flour, cinnamon, cardamom, 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.