Kenmore KFPDS6, KFPSL6, KFPSL4, KFPFF, KFPSH6, KFPPS Zucchini Chocolate Chip Bread, 1⁄2 teaspoon salt

Zucchini Chocolate Chip Bread

1medium zucchini, cut in 21⁄2-inch lengths

1⁄2 cup margarine or

butter, slightly softened

3⁄4 cup sugar

1 teaspoon cinnamon

1teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup fat-free egg substitute or 2 eggs

1⁄2 cup buttermilk

1 teaspoon vanilla

3⁄4 cup miniature chocolate chips

2cups all-purpose flour

Grease and flour bottom of 9 x 5 x 3-inch loaf pan.

Position 4 mm shredding disc in work bowl. Add zucchini. Process to shred. Remove to colander. Drain. Wipe out work bowl.

Exchange shredding disc for multipurpose blade. Add margarine and sugar. Process until light and fluffy, about 20 seconds, scraping sides of bowl, if necessary. Add cinnamon, baking powder, baking soda, and salt. Process until mixed, about

5 seconds. With processor running, add egg substitute through feed tube. Process 20 seconds. With processor running, add buttermilk and vanilla through feed tube. Process 5 seconds. (Mixture may look curdled.)

Stop processor. Add zucchini and chocolate chips. Pulse 3 times, about 1 second each time, until mixed. Add flour. Pulse 4 to 5 times, about

1 second each time, just until mixed. Do not overmix.

Spread evenly into prepared pan. Bake at 350˚F for 50 to 60 minutes, until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack before cutting.

Yield: 1 loaf (12 1-slice servings).

Per serving: About 255 cal, 4 g pro, 37 g car, 11 g fat, 0 mg chol, 276 mg sod.

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