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Zucchini Bread
For Diabetics
2 3/4 C all-purpose flour
1/2 C wheat germ
1 TBS 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 packets Sweet 'N Low granulated sugar substitute
1/2 C sugar
4 egg whites (or scant 1/2 C liquid egg substitute)
3 C shredded unpeeled zucchini
Preheat oven to 350-degrees F. Spray 9x5" loaf pan with nonstick cooking spray. In a medium bowl, combine first seven ingredients. 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 for 1 hour-10 minutes, or 1 hour-20 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack for 5 minutes. Remove from pan; cool completely on rack. Makes one large loaf.
Per Serving Slice (14 slices per loaf): 180 calories, 5 g protein, 5 g fat, 30 g carbohydrate, 0 mg cholesterol, 278 mg sodium. Diabetic Exchange: 2 starch/bread, 1 fat.
*Recipe source: Sweet 'N Low.
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