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Zucchini Lemon Bread




Source of Recipe


The New Family Cookbook For People with Diabetes


Recipe Link: http://recipecircus.com/recipes/Stella/DIABETIC/Zucchini_Lemon_Bread.html

List of Ingredients




1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup packed shredded peeled zucchini
1/3 cup chopped walnuts
1/2 teaspoon grated lemon zest
1/2 teaspoon cinnamon
1/2 cup fat-free milk
1/3 cup canola or corn oil
2 large eggs, or 1/2 cup egg substitute


Recipe




Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan with nonstick pan spray.
Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon.

Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened. Spread evenly in the prepared pan.
Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread stand in the pan for 5 minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices.
YIELD: One (18-slice) loaf

1 slice = 1 serving

Per serving:
Calories: 122
Protein: 2 g
Sodium: 206 mg
Cholesterol: 24 mg
Fat: 6 g
Carbohydrates: 15 g

Exchanges: 1 Starch, 1 Fat

1 slice = 3 points