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BreadMuffin - Zucchini Lemon Bread

Source of Recipe

from diabetic gourmet magazine


Recipe Introduction

The sugar exchange is less than listed using the sugar substitute.This had called for sugar, but I replaced that with the substitute.

List of Ingredients

1 c. flour
1/2 c. whole wheat flour
1/2 c. Splenda sugar substitute
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. packed shredded peeled zucchini
1/3 c. chopped walnuts
1/2 tsp. grated lemon zest
1/2 tsp. cinnamon
1/2 c. fat free milk
1/3 c. canola or corn oil
2 large eggs, or 1/2 c. egg substitute


Recipe

Preheat the oven to 350. Coat a 9x5" loaf pan with non stick cooking spray.
Combine the flours, sugar substitute, baking powder, salt, and baking soda in a large bowl.
Stir in the zucchini, walnuts, lemon zest, and cinnamon.
Combine the milk, oil, and eggs; and then add to the dry ingredients and mix until the dry ingredients are moistened.
Spread evenly in the pan and bake for 50 - 60 minutes, or until a tester comes out clean.
Let the bread stand in the pan for 5 minutes. Then turn the loaf out onto a wire cooling rack.
When cool, cut in 18 half inch thick slices.
Makes 1 loaf.

Nutritional info per one serving:
Calories: 122, Fat: 6g, Chol: 24mg, Sod: 206mg, Carb: 15g, Diet Fib: 1g, Sugars: 6g, Prot: 2g
Diabetic exchanges: 1 Starch, 1 Fat