Recipe: Zucchini Bread

ZUCCHINI BREAD
http://www.sweetnlow.com/recipes/zuc.html

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

Zucchini Bread - yeasted
From: The All New Diabetic Cookbook

1/2 cup buttermilk
1 tbsp. canola oil
1/2 cup grated zucchini
2 tbsp. chopped green onion
1/4 cup chopped red bell pepper
2 tbsp. grated Romano cheese
1 tbsp. suga
1 tsp. salt
1/2 tsp. lemon pepper
1/2 cup oatmeal
2 1/2 cups all-purpose flour
1 1/2 tsp. dry yeast

All ingredients shoul be at room temperature. Place ingredients into pan in
order suggested by the machine's manual. Set for a 2 lb. loaf and bake as
directed.

Exchange values per serving
1 serving = 1/2" slice
1 starch

98 calories (13% from fat)
1.4 g total fat
0.2 g saturated fat
0.7 mg cholesterol
99 mg sodium
18.2 g carbohydrate
1.0 g dietary fiber
3.0 g protein
65 mg potassium