Succulent Zucchini Bread Recipe
Diabetic Friendly Recipe
Zucchini is known for creating a moist, tasty bread but with this Succulent Zucchini Bread you also have crushed pineapple. Spiced with cinnamon and nutmeg. A wonderful bread you'll want to make often!
Butter-flavored cooking spray
3 large eggs or 3/4-cup egg substitute
1/3 cup olive oil
7 packets sweetener
1 tablespoon natural vanilla
1 8-oz can crushed pineapple, 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 375-degrees. Lightly coat two 8-inch loaf pans with cooking spray. In a large bowl, beat the eggs; add the oil, sweetener, 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.
This loaf freezes well. You can top it with frozen fat-free whipped topping, or fat free, sugar-free vanilla yogurt, if desired.
Recipe makes 2 loaves (10 servings each)
Calories: 118; Calories from fat: 35%; Protein: 3g; Total Fat: >5g; Saturated Fat: 0.6g; Carbohydrates: 16g; Fiber: 2g; Cholesterol: 32mg; Sodium: 149mg
Exchanges: 1 carbohydrate (1 bread/starch), 1 fat