Guest guest Posted December 8, 2002 Report Share Posted December 8, 2002 Zucchini Lemon Bread Yields one 18-slice loaf. Ratings Not Yet Rated Read Comments Add Star Rating - Add Comments Printer-Friendly Version Email This Recipe Serving: 1/2-inch thick slice. Also contains 1g dietary fiber and 6g sugars Ingredients a.. 1 cup all-purpose flour b.. 1/2 cup whole wheat flour c.. 1/2 cup sugar d.. 1-1/2 teaspoons baking powder e.. 1 teaspoon salt f.. 1/2 teaspoon baking soda g.. 1 cup packed shredded peeled zucchini h.. 1/3 cup chopped walnuts i.. 1/2 teaspoon grated lemon zest j.. 1/2 teaspoon cinnamon k.. 1/2 cup fat-free milk l.. 1/3 cup canola or corn oil m.. 2 large eggs, or 1/2 cup egg substitute Directions 1.. Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan with nonstick pan spray. 2.. Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon. 3.. 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. 4.. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. 5.. 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. Calories: 122 Protein: 2 g Sodium: 206 mg Cholesterol: 24 mg Fat: 6 g Carbohydrates: 15 g Exchanges: 1 Starch, 1 Fat Source: The New Family Cookbook For People with Diabetes Quote Link to comment Share on other sites More sharing options...
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