Zucchini Bread

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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

 

Directions:

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.

 

 

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