Recipes - Bread Recipes - Zucchini Bread

2 3/4 cups all purpose flour
1/2 cups wheat germ
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 tsp each ground nutmeg, mace and cloves
1/2 cup skim milk
1/4 cup vegetable oil
6 pkg Sweet’N Low granulated sugar substitute
1/2 cup sugar
4 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 protein,
5 g fat, 30 g carbohydrates, 0 mg cholesterol, 278 mg sodium

Diabetic Exchange: 2 starch/bread, 1 fat