ZUCCHINI LEMON BREAD

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**Don't know how this turns out but I thought I'd share*** Melita

ZUCCHINI LEMON BREADMakes: 1 loaf (18 slices)Source: The New Family Cookbook For People with DiabetesBook Info: http://tgcmagazine.com/bin/track/click.cgi?id=59INGREDIENTS- 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 substituteDIRECTIONSPreheat the oven to 350 degrees F. Prepare a 9x5-inch loafpan with non-stick pan spray.Combine the flours, sugar, baking powder, salt, and bakingsoda in a large bowl. Stir in zucchini, walnuts, lemon zest,and cinnamon.Combine the milk, oil, and eggs; add to the dry ingredientsand mix until the dry ingredients are moistened. Spreadevenly in the prepared pan.Bake 50 to 60 minutes, or until a toothpick inserted inthe center comes out clean.Let the bread stand in the pan for 5 minutes; turn theloaf out onto a wire cooling rack. When cool, cut in 18 slices.Nutritional Information Per Serving: (1/2-inch thick slice)Calories: 122, Fat: 6g, Cholesterol: 24mg, Sodium: 206mg,Carbohydrate: 15g, Dietary Fiber: 1g, Sugars: 6g, Protein: 2gDiabetic Exchanges: 1 Starch, 1 Fat