Zucchini Lemon Bread

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: The New Family Cookbook For People with Diabetes
 * Yields one 18-slice loaf.

Ingredients

 * 1 cup all-purpose flour
 * ½ cup whole wheat flour
 * ½ cup sugar
 * 1½ teaspoons baking powder
 * 1 teaspoon salt
 * ½ teaspoon baking soda
 * 1 cup packed shredded peeled zucchini
 * ⅓ cup chopped walnuts
 * ½ teaspoon grated lemon zest
 * ½ teaspoon cinnamon
 * ½ cup fat-free milk
 * ⅓ cup canola or corn oil
 * 2 large eggs, or ½ cup egg substitute

Directions

 * 1) Preheat the oven to 350°F.
 * 2) Prepare a 9x5-inch loaf pan with nonstick pan spray.
 * 3) Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl.
 * 4) Stir in zucchini, walnuts, lemon zest, and cinnamon.
 * 5) Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened.
 * 6) Spread evenly in the prepared pan.
 * 7) Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
 * 8) Let the bread stand in the pan for 5 minutes; turn the loaf out onto a wire cooling rack.
 * 9) When cool, cut in 18 slices.

Nutritional information

 * Calories: 122 | Protein: 2 g | Sodium: 206 mg | Cholesterol: 24 mg | Fat: 6 g | Carbohydrates: 15 g
 * Exchanges: 1 Starch | 1 Fat