Pineapple Zucchini Bread:

A great, light bread to accompany any meal, any time of day.

Preheat oven to 350 degrees F.
Spray a 9" x 5" loaf pan with nonstick vegetable coating or use traditional bread pan. Serves 16.

1 1/2 cups whole wheat flour
1/2 cup fructose
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves

1 egg white
1 whole egg
3 tbsp. corn oil
1 1/4 cups grated zucchini, well packed
1 tsp. vanilla extract
1/2 cup crushed pineapple, well drained

Combine in large bowl the flour, fructose, 1/2 tsp. baking soda, 1 tsp. baking powder, cinnamon, nutmeg and cloves and mix well. Set aside.

In another bowl combine the rest of the ingredients and add to the dry ingredients and mix just until combined. Pour into pan. Bake approx. 45 to 55 minutes or until a toothpick inserted near the center comes out clean. Remove loaf from pan and cool on rack before slicing.

Fructose is a natural sweetener derived from fruit, honey, and invert sugar, found in health food stores.Fructose substitute:

1 cup sugar = 2/3 cup fructose
1/2 cup sugar = 1/3 cup fructose
1/4 cup sugar = 1/6 cup fructose
1 tsp. sugar = 2/3 tsp. fructose
1 tbsp. sugar = 2/3 tbsp. fructose

Calories per slice: 103, Protein: 2 g. Fat: 3 g. Cholesterol: 18 mg, Carbohydrates: 16 g. Sodium: 9 mg.