Sunday, November 8, 2009

Zucchini Bread

  • 1 1/2cups all purpose flour (you can use 1/2 white, 1 cup whole wheat)
  • 1 (4 serving) package Jello sugar free instant vanilla pudding mix
  • 1/3 cup Splenda
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1 cup shredded unpeeled zucchini
  • 1/2 cup + 1 tablespoon raisins (puffed up in microwave first)
  • 2 eggs or equivalent in egg substitute
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened applesauce
Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with butter flavored cooking spray. In a medium bowl, combine flour, dry pudding mix, sugar twin, baking soda, cinnamon, and baking powder. Add zucchini and raisins. Mix well to combine. In a small bowl, beat eggs with fork. Add vegetable oil, vanilla extract, and applesauce. Mix well to combine. Stir egg mixture into flour
mixture, mixing just until moistened. Pour batter into prepared loaf pan. Bake 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan and continue cooling on wire rack. Cut into 8 thick and 16 thin slices.

Diabetic: 1 Starch, 1 Fat, 1 Fruit 201 calories, 5gm Fat, 5gm Protein, 34gm Carbo, 434mg Sodium, 2gm Fiber

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