FBD

ZUCCHINI BREAD

GreekVegetarianIntermediate60 minBy Northstar

Ingredients

Servings
4
  • 0 each C. all-purpose flour
  • 0.5 each C. wheat germ
  • 1 each T. baking powder
  • 0.5 each tsp. baking soda
  • 1 each tsp. salt
  • 2 each tsp. ground cinnamon
  • 0.5 each tsp. each ground nutmeg, mace and cloves
  • 0.5 each C. skim milk
  • 0.3 each C. vegetable oil
  • 6 each pkg. Sweet'N Low granulated sugar substitute
  • 0.5 each C. sugar
  • 4 each egg whites (or scant 1/2 C. liquid egg substitute)

Instructions

  1. 1

    Preheat oven to 350ºF.

  2. 2

    Spray a 9 x 5-inch loaf pan with nonstick cooking spray.

  3. 3

    In a medium bowl combine all ingredients up to the milk.

  4. 4

    In a large bowl combine milk, oil, Sweet 'N Low, sugar and egg whites.

  5. 5

    Stir in dry ingredients and zucchini; blend well.

  6. 6

    Pour batter into prepared pan.

  7. 7

    Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick inserted in center comes out clean.

  8. 8

    Cool on wire rack 5 minutes.

  9. 9

    Remove from pan and cool completely on rack.

  10. 10

    Makes one large loaf.

  11. 11

    Per slice (14 slices per loaf): 180 cals, 5 g prot, 5 g fat, 30 g carbos, 0 mg choles, 278 mg sod Diabetic Exchange: 2 starch/bread, 1 fat

Tags

greekdiabetic-recipes