Serves: 18
Total Calories: 77
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 Zucchini Bread recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.
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