BEST Diabetic Zucchini Bread EVER
2-3/4 cups all-purpose flour
½ cup wheat germ
1 tbsp baking powder
½ tsp baking soda
2 tsp salt
2 tsp ground cinnamon
½ tsp each ground nutmeg, mace, and cloves
½ cup skim milk
¼ cup vegetable oil
6 packets Sweet-N-Lo sugar substitute (or 2 tsp bulk version)
½ cup sugar
4 egg whites (or scant ½ cup liquid egg substitute)
3 cups shredded unpeeled zucchini
- Preheat oven to 350°F. Spray one 9x5 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-Lo, 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 toothpick inserted in center comes out clean. Cool on wire rack 5 minutes before removing from pan. Cool completely on the rack. Makes one large loaf.
Cut loaf into 14 slices. Each slice is 180 calories, 5 g protein, 5 g fat, 30 g carbohydrates, 0 mg cholesterol, 278 mg sodium.
Diabetic exchanges: 2 starch/bread, 1 fat.
Note from Lena: Nowhere else in all my years of searching have I found a better recipe that's both easy and the results are so sweet, moist, and delicious. My only caution is to be sure you use young zucchini less than 8" in length. Anything longer than 12" is bitter.A Haunted Halloween Blog Tour
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