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Zucchini Bread

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Zucchini Bread

Author: Chef

Time:

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Difficulty:

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Serving Size:

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Ingredients:

2 3/4 C. all−purpose flour
1/2 C. wheat germ
1 T. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. each ground nutmeg, mace and cloves
1/2 C. skim milk
1/4 C. vegetable oil
6 pkg. Sweet'N Low granulated sugar substitute
1/2 C. sugar
4 egg whites (or scant 1/2 C. liquid egg substitute)

Preparation:

Preheat oven to 350ºF. Spray a 9 x 5−inch loaf pan with nonstick cooking spray.

Instructions:

In a medium bowl combine all ingredients up to the milk. In a large bowl combine milk, oil, Sweet 'N Low, sugar and egg whites. Stir in dry ingredients and zucchini; blend well. Pour batter into prepared pan. Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack 5 minutes. Remove from pan and cool completely on rack.

Makes one large loaf.

Per slice (14 slices per loaf): 180 cals, 5 g prot, 5 g fat, 30 g carbos, 0 mg choles, 278 mg sod Diabetic Exchange: 2 starch/bread, 1 fat

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