|
Back to From the Garden
Back to Summer Squash
Back to Sweet Treats
This works equally well with fresh or frozen and thawed grated zucchini and it is Diabetic friendly.
Ingredients:
3 eggs OR 3/4 cup egg substitute
1/3 cup canola oil
7 packets artificial sweetener OR 2 cups granulated sugar substitute
1 Tbsp vanilla extract
1 - 8 ounce can crushed pineapple, packed in juice and drained OR 1 cup unsweetened apple sauce
2 cups grated zucchini
3 cups all-purpose flour, 1 1/2 cups can be whole wheat flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1 cup chopped nuts or raisins, optional
Procedure:
Preheat oven to 375 F and prepare 2 8 inch loaf pans by spraying with nonstick baking spray.
In a large bowl, beat together the eggs, oil, sweetener, vanilla, pineapple and zucchini. In another bowl, mix the
dry ingredients together until well combined and then mix them into the egg mixture. Mix only until just combined, do
not over mix. Spoon into prepared loaf pans and bake for 40 minutes or until a knife inserted into the center comes
out clean. Cool in pan for 5 to 10 minutes before turning out onto rack to finish cooling.
Serving Size:1/10th of 1 loaf, 1 slice is approximately,
118 calories, 3 g protein, 5 g fat (0.6 saturated), 16 g carbohydrate, 2 g dietary fiber, 32 mg cholesterol, 149 mg sodium
Diabetic Exchange - 1 bread/starch, 1 fat
2 loaves, 10 servings each loaf
|
