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