Zucchini Lemon Bread Recipe
Diabetic Friendly Recipe
An all time favorite of many! Zucchini lemon bread with walnuts and grated lemon zest spiced with cinnamon in this healthful bread. Whole wheat flour adds nutrients, skim milk and egg substitute lower fat significantly.
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup packed shredded peeled zucchini
1/3 cup chopped walnuts
1/2 teaspoon grated lemon zest
1/2 teaspoon cinnamon
1/2 cup fat free milk
1/3 cup canola or corn oil
2 large eggs, or 1/2 cup egg substitute
Preheat the oven to 350-degrees. Prepare a 9 x 5-inch loaf pan with non-stick pan spray.
Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon.
Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened. Spread evenly in the prepared pan.
Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread stand in the pan for five minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices.
Cut into 1/2-inch thick slices.
Recipe makes 1 loaf
Serving Size: 1 slice
Calories: 122; Fat: 6g; Cholesterol: 24mg; Sodium: 206mg; Protein: 2g; Carbohydrates: 15g; Fiber: 1g; Sugars: 6g
Exchange: 1 Starch, 1 Fat