Cranberry-Lemon Tea Bread

2⅓ c flour
2¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 c sugar
1 large egg white
⅓ c plain, nonfat yogurt
½ c grated yellow squash (~2 oz)
¾ c skim milk
¼ c canola or corn oil
2 tsp vanilla
zest of 2 large lemons
⅔ c chopped fresh or frozen (but partially thawed) cranberries

Bread has a springy texture and pleasantly chewy crust.

In a large bowl thoroughly stir together the flour, baking powder, baking soda and salt. Set aside.

In a medium-sized bowl, stir together 1 c minus 2 tbsp of the sugar, the egg white and yogurt until well blended. Stir in the squash, milk, oil, vanilla and lemon zest until well mixed. Toss the remaining 2 tbsp sugar with the cranberries.

By hand, stir the lemon-squash mixture and the cranberries into the flour mixture just until evenly combined. Do not overmix. Turn batter into greased 9x5 loaf pan.

Bake on center oven rake at 375° for 40-50 minutes until top is well browned and cake tester comes out clean. Let stand on wire rack until thoroughly cooled before serving.

Source:
Washington Post