Serves: 16
Total Calories: 88

2 cups whole wheat flour or unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
3 egg substitute equivalents
3/4 cup unsweetened applesauce
1/4 cup fructose
1 teaspoon vanilla extract
1 1/2 cups grated zucchini, unpeeled
1 1/2 cups grated raw sweet potatoes, peeled

1. Preheat the oven to 350°F. Spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray and set aside.

2. Combine the first four ingredients in a medium bowl. In a larger bowl, beat together the eggs, applesauce, fructose, and vanilla. Mix in the zucchini and sweet potatoes. Add the flour mixture to the bowl and mix well.

3. Transfer the batter to the prepared pan bake for 1 hour and 15 minutes. Cool bread in the pan for 15 minutes. Turn bread onto a rack and cool completely. Slice and serve.

EXCHANGES
1 Starch

NUTRITION FACTS
Calories 89
Calories from Fat 2
Total Fat 0 grams
Saturated Fat 0 grams
Cholesterol 0 milligrams
Sodium 68 milligrams
Total Carbohydrate 19 grams
Dietary Fiber 1 gram
Sugars 6 grams
Protein 3 grams

Nutritional Facts:

Serves: 16
Total Calories: 88
Calories from Fat: 0

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
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Buttermilk Biscuits
Corn Muffins
Cranberry Orange Scones
Date Nut Bread
Homemade Seasoned Bread Crumbs
Irish Soda Bread
Pineapple Muffins
Spoon Bread
Sweet Potato And Zucchini Bread