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LOCATION: Recipes >> Special Diets >> Zucchini Bread 03

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Zucchini Bread
(sugar free low fat)
(makes 2 loaves, 10 servings each)

3 large eggs or 3/4 cup egg substitute
1/3 cup canola oil
7 packets DiabetiSweet or other sugar substitute
1 tablespoon natural vanilla
8 ounce can crushed pineapple, packed in natural juice, well drained
2 cups grated zucchini
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 teaspoon salt (optional)
1 cup chopped walnuts or pecans (optional)

Preheat the oven to 3750F. Lightly coat two 8-inch loaf pans with
cooking spray. In a large bowl, beat the eggs; add the oil,
DiabetiSweet, vanilla, pineapple, and zucchini. In a second large
bowl, sift together the all-purpose flour, whole wheat flour, baking
soda, baking powder, cinnamon, nutmeg, and salt (if using).

If using, add the walnuts and toss. Mix the dry ingredients into
the egg mixture until just combined. Spoon into the prepared loaf
pans. Bake for 40 minutes or until a tester inserted near the middle
comes out clean. Cool in pan for 5 minutes, then turn out and cool
on wire racks.


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