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Zucchini Bread |
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Serves: 18 Print this Recipe1 cup unbleached flour, white 3/4 cup whole wheat pastry flour 1 1/2 teaspoons cinnamon, ground 1/4 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder, double-acting 3 egg whites, large 1/3 cup vegetable oil 1 1/2 teaspoons vanilla extract 3 packets artificial sweetener (equal to 2 tablespoons sugar) 1 1/2 cups zucchini, fresh, well-packed, shredded This recipe is from The New Diabetic Cookbook, by Mabel Cavaiani (Contemporary Books, 1984). I use whole wheat pastry flour for added nutrition and fiber. 1. Preheat oven to 375ºF. 2. Place flour, cinnamon, salt, soda, and baking powder in a mixer bowl and mix at low speed to blend well. 3. Place egg whites, oil, vanilla, and sweetener in a cup and mix well with a fork to blend. 4. Add zucchini to flour mixture along with oil mixture and mix at medium speed until well blended and creamy. 5. Pour into 9- by 5- by 3-inch loaf pan that has been greased with diet margarine. Bake for 45 minutes or until a cake tester comes out clean from the center and the bread pulls away from the side of the pan. Cool in the pan for 10 minutes. Turn out onto a wire rack and cool to room temperature. Food exchanges per ½-inch-slice serving: 2/3 BREAD, 1 FAT This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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