Tomato Zucchini Bread

Vegetable cooking spray
3 cups all-purpose flour [390 g]
2 tsp ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ cups sugar [300 g]
1 can (10 ¾ ounces) Campbell's condensed tomato soup [300 ml]
6 egg whites [150 g]
1/3 cup vegetable oil [67 g]
1 teaspoon vanilla extract
2 cups shredded zucchini (about 2 small) [454 g]
1 cup raisins [167 g]
Preheat oven to 350 degrees F. Spray two 8 ½-by 4 ½-inch loaf pans with cooking spray. Set aside. Mix flour, cinnamon, baking soda and baking powder. Set aside. Mix sugar, soup, egg whites, oil and vanilla. 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 toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely on rack. Serves 24.

VARIATION I: Substitute 13-by 9-inch baking pan for 8 ½-by 4 ½-inch loaf pans. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool as in step 4. Serves 24. Cook Time: 40 minutes

VARIATION II: Substitute four 5 ¾-by 3 ¼-inch mini loaf pans for 8 ½-by 4 ½-inch loaf pans. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool as in step 4. Serves 24. Cook Time: 45 minutes

TIP: Here's a great way to "share" this recipe with a friend. Nestle a wooden spoon into a loaf pan along with a pot holder, box of raisins, small container of ground cinnamon and a can of Campbell's Healthy Request condensed Tomato Soup. Wrap in a festive kitchen towel with the printed recipe tucked inside and give as a housewarming or hostess gift.