Cooking Directions

• Heat the oven to 350°F.  Spray 2 (8 1/2 x 4 1/2-inch) loaf pans with vegetable cooking spray.
• Stir the flour, cinnamon, baking soda and baking powder in a large bowl.
• Beat the sugar, soup, egg whites, oil and vanilla extract in a medium bowl with a fork or whisk.  Add the soup mixture to the flour mixture, stirring just until blended.  Fold in the zucchini and raisins.  Pour the batter into the loaf pans.
• Bake for 55 minutes or until a toothpick inserted in the center comes out clean.  Let the loaves cool in the pans on wire racks for 10 minutes.  Remove the loaves from the pans and let cool completely on wire racks.

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1.5 cups sugar
• 1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
• 6 egg white
• 0.333 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 small zucchini, shredded (about 2 cups)
• 1 cup raisins