Diabetic Zucchini Lemon Bread

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> Diabetic Zucchini Lemon Bread

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> all-purpose flour 1 cup --- whole-wheat flour 1/2 cup --- sugar (use

> splenda) 1/2 cup --- baking powder 1 1/2 tsp --- salt 1 tsp --- baking soda

1/2

> tsp --- packed shredded, peeled zucchini 1 cup --- walnuts, chopped 1/3

> cup --- lemon peel, grated 1/2 tsp --- cinnamon 1/2 tsp --- milk, fat-free

> (skim) 1/2 cup --- canola oil 1/3 cup --- large eggs, or 1/2 cup egg

> substitute 2 ea ---

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> Preheat the oven to 350 degrees F. Prepare a 9x 5-inch loaf 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; ass 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.

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> Calories 122

> Calories From Fat 56

> Total Fat 6 g

> Saturated Fat 1 g

> Cholestrol 24 mg

> Sodium 206 mg

> Total Carbohydrate 15 g

> Dietary Fiber 1 g

> Sugars 6 g

> Protein 2

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