Serves: 16
Total Calories: 139

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
3/4 cup firmly packed light brown sugar
6 tablespoons canola oil
1/4 cup low-fat milk (1%)
2 eggs
2 teaspoons vanilla extract
2 cups unpeeled zucchini, grated (3 small or 2 medium)
2 teaspoons granulated sugar

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

2. In a medium bowl, whisk the flour, salt, baking powder, baking soda, and cinnamon.

3. In another medium bowl, with an electric mixer at medium speed, beat the brown sugar, oil, milk, eggs, and vanilla until well blended, about 1 minute. Add the zucchini and continue beating 1 minute more. Let the mixture stand for 5 minutes. Stir in the flour mixture until just combined (do not over-mix), about 1 minute. Pour into the prepared loaf pan.

4. Sprinkle the top of the batter with the granulated sugar and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan on a rack, 5-10 minutes, then remove from the pan and place on the rack to finish cooling.

EXCHANGES
1 1/2 Carbohydrate
1 Fat

NUTRITION FACTS
Calories 159
Calories from Fat 55
Total Fat 6g
Saturated Fat 0g
Cholesterol 27mg
Sodium 138mg
Carbohydrate 23g
Dietary Fiber 1g
Sugars 11g
Protein 3g

Nutritional Facts:

Serves: 16
Total Calories: 139
Calories from Fat: 48

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Banana Bread
Blueberry Muffins
Buttermilk Biscuits
Chive Biscuits
Cinnamon Coffee Cake
Cinnamon Doughnuts
Cinnamon Rolls
Date Nut Bread
Lemon Poppyseed Muffins
Raisin Scones
Zucchini Bread