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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Fat Free Zucchini-Carrot Bread

I feel compelled to tell you that this deliciously moist bread has trace amounts of fat because of the brown sugar and egg whites. But other than that, have at it people. This is one sweet bread you can feel good about. You are quizzically looking at the words baby food aren't you? Trust me here folks. Not only is this ingredient a superb replacement for fat but it lends a superb flavor. Hey, if our children enjoy it, we certainly can as well.
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Ingredients

For 1 Batch(es)

Recipe

  • Nonstick cooking spray
  • 1 cup(s) shredded zucchini
  • 1 cup(s) carrot puree baby food
  • 4 egg whites, lightly beaten
  • 1 3/4 cup(s) flour
  • 1/2 cup(s) brown sugar
  • 1/4 cup(s) granulated sugar
  • 1/2 cup(s) raisins or dried cranberries
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) each baking powder, cinnamon and nutmeg
  • 1/4 teaspoon(s) dried ginger

Fat Free Zucchini-Carrot Bread Directions

  1. Preheat oven to 350-degrees F. Coat a loaf pan with nonstick cooking spray; set aside. In a large bowl, combine zucchini, carrot puree and egg whites well. In a separate bowl, blend flour, both sugars, raisins, baking soda and all spices. Add zucchini mixture with flour mixture, stirring well. Pour into prepared pan and bake 45 minutes, or until cake bounces back when touched in the center.
  2. Made 1 loaf
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