Zucchini Bread

2 3/4 C. all−purpose flour 1/2 C. wheat germ 1 T. baking powder 1/2 tsp. baking soda 1 tsp. salt 2 tsp. ground cinnamon 1/2 tsp. each ground nutmeg, mace...





2 3/4 C. all−purpose flour

1/2 C. wheat germ

1 T. 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 C. skim milk

1/4 C. vegetable oil

6 pkg. Sweet'N Low granulated sugar substitute

1/2 C. 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 prot, 5 g fat, 30 g carbos,

0 mg choles, 278 mg sod

Diabetic Exchange: 2 starch/bread, 1 fat