Recipe: For Pat in Branson Zucchini Bread

Dear Pat, This recipe is from The Calculating Cook, by Jeannie Jones. I
discovered this cookbook when my daughter was put on a strict diabetic diet for
a neurological disease. The original recipe is made with bananas, but I have
found that banana bread and zucchini bread have alot of the same ingredients
and I think this would adapt well. I also add alittle cinnamon to my zucchini
bread. You could add some if you like. Hope this works, let me know how it goes
if you try it. Dena in Oregon

Banana (Zucchini) Bread

6 TBSP margarine (3/4 cube)
2 cups less 2 TBSP all-purpose flour
1/8 tsp salt
1 1/2 tsp baking soda
sugar substitute equal to 2/3 cups sugar (I use Sugar Twin, powdered)
2 eggs, lightly beaten
1/2 cup buttermilk
1 tsp vanilla extract
3 ripe bananas, mashed with a fork or 2 cups zucchini grated (may need alittle
more or less to give the batter the consistency of zucchini bread.

Allow margarine to come to room temperature so that it is soft. Cream the
margarine and 1/2 of the flour, mixed with the salt, soda, and sugar
substitute. Add the beaten eggs and mix well. Add the remaining flour and
buttermilk alternately. Then add the vanilla and the mashed banana, (or
zucchini.)
Put the dough in a standard size metal loaf pan which has been greased with
part of the margarine (I always use what is left on the wrapper.) Then shake a
alittle flour around in the pan until all sides are coated and pour the flour
out. Bake at 350 for 1 hour and 15 minutes. Cool the bread on its side. When
cool, wrap the bread in aluminum foil or put it in a tight plastic bag in the
refrigerator. If possible keep it 2 days before eating it. To serve, slice the
bread thinly, wrap in foil and put it in a 300 oven for about 10 minutes or
until it is hot. If you can spare the fat exchange, butter the bread before re-
heating it.
P.S. I don't know if you would have to go to all the trouble for keeping the
bread if you are trying it with zucchini.
Makes 18 slices
Each slice contains:
1 Bread Exchange
1 Fat Exchange
1/4 Fruit (OR vegtable) Exchange
123 Calories