| 41 | 42 | 43 | 44 | 45 |
| 1 | 11 | 22 | 32 | 43 |
|
ZUCCHINI BREAD
2
1
1
1
1
2
1
1
1
6
1
4
3/4 C. all−purpose flour
/2 C. wheat germ
T. baking powder
/2 tsp. baking soda
tsp. salt
tsp. ground cinnamon
/2 tsp. each ground nutmeg, mace and cloves
/2 C. skim milk
/4 C. vegetable oil
pkg. Sweet'N Low granulated sugar substitute
/2 C. sugar
egg whites (or scant 1/2 C. liquid egg substitute)
Preheat oven to 350ºF. Spray a 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. 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 cals, 5 g prot, 5 g fat, 30 g carbos,
0
mg choles, 278 mg sod
Diabetic Exchange: 2 starch/bread, 1 fat
ZUCCHINI BREAD
40
Page
Quick Jump
|