Diabetic Zucchini Lemon Bread/revised

[Guest guest]

> This recipe uses 1/2 cup of sugar. I would exchange that for pourable

> splenda, to reduce the calories/carbs. I would also cut the oil in half, to

1/4

> cup and use a little 1/4 unsweetened applesauce to add moisture. If the

> batter seems a little dry, you may add more. I believe the 2 eggs would be

less

> than 1/2 cup egg substitute, also, and would certainly not use 2 1/2 cups of

> egg substitute. Marilyn

>

> Diabetic Zucchini Lemon Bread

>

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

>

>

>

> 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.

> 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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