Zucchini Lemon Bread

Zucchini Lemon Bread

Yields one 18-slice loaf. Ingredients 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 substitute

Directions Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan 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; add 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 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 Info: http://www.amazon.com/exec/obidos/ASIN/0684826607/gourmetconnectio

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group