Category: Breads & Muffins
This Recipe Makes: 18 Serving(s)

An all time favorite of many! Zucchini with walnuts and grated lemon zest seasoned with cinnamon in this healthful bread. Whole wheat flour adds nutrients, skim milk and egg substitute lower fat significantly.

What you’ll need
1 cup all-purpose flour1/2 cup whole wheat flour1/2 cup sugar1 1/2 tsp. baking powder1 tsp. salt1/2 tsp. baking soda1 cup packed shredded peeled zucchini1/3 cup chopped walnuts1/2 tsp. grated lemon zest1/2 tsp. cinnamon1/2 cup fat free milk1/3 cup canola or corn oil2 large eggs, or 1/2 cup egg substitute

Step 1
Preheat the oven to 350-degrees. Prepare a 9 x 5-inch loaf pan with non-stick pan spray.
Step 2
Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon.
Step 3
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.
Step 4
Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Step 5
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.)

Diabetic Exchanges
Starch: 1Fat: 1