PattiBarton Recipe Reviews (Pg. 1) - (16724479)

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Pumpkin Corn Bread

Reviewed: Jan. 26, 2013
I looove this recipe. I make a non fat version of it by adding just egg whites instead of the whole egg and I exchange the oil with fat free sour cream. I also do not add the nuts, even though I love nuts, but for it to be fat free they aren't added. I have also exchanged the pumpkin with sweet potatoes or banana, and they turn out super moist and keep at-least a week in the fridge.
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Chocolate Zucchini Bread II

Reviewed: Dec. 7, 2012
I've made this several times and it always turns out very moist. I do use 3 egg whites and 1 whole egg instead and 1/2 the oil with 1/2 fat free sour cream. I follow everything else and it turns out GREAT!. Thanx for the recipe.
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