Sugar Free Zucchini Bread

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Sugar Free Zucchini Bread

 

 

2 3/4 cups all-purpose flour

1/2 cup wheat germ

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon each ground nutmeg, mace and cloves

1/2 cup skim milk

1/4 cup vegetable oil

6 packets Sweet'N Low granulated sugar substitute

1/2 cup sugar

4 egg whites (or scant 1/2 cup liquid egg substitute)

3 cups shredded unpeeled zucchini

 

1. Preheat oven to 350°F. Spray one 9- x 5-inch loaf pan with nonstick

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

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

dry ingredients and zucchini; blend well.

 

2. Pour batter into prepared pan. Bake 1 hour 10 minutes to 1 hour 20

minutes, or until a wooden pick inserted in center comes out clean. Cool on

wire rack 5 minutes. Remove from pan and cool completely on rack. Makes one

large loaf.

 

Per slice (14 slices per loaf): 180 calories, 5 g protein, 5 g fat, 30 g

carbohydrate, 0 mg cholesterol, 278 mg sodium.

 

Diabetic Exchange: 2 starch/bread, 1 fat

 

 

 

 

 

 

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