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Bread Recipes 4 >  Zucchini Bread


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Diabetes Cookbook for Dummies®
by Alan L. Rubin, Fran Stach, Denise C. Sharf

This bread makes a regular appearance in our household. It's full of fiber and vitamins, making it an excellent choice. Don't bother peeling the zucchini before grating it. Just wash it and grate away. Double the recipe and freeze the second loaf. You'll definitely use it!

Preparation time: 12 minutes
Cooking time: 45 minutes to 1 hour
Yield: 18 to 20 servings



    • Nonstick cooking spray
    • 1½ cups whole-wheat flour
    • 1½ cups all-purpose flour
    • 1 cup sugar
    • 1/2 cup chopped pecans
    • 1 teaspoon cinnamon
    • 1 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 6 egg whites
    • 1 cup applesauce
    • 1/2 cup buttermilk
    • 2½ cups grated zucchini


1. Preheat the oven to 350 degrees. Spray 2 loaf pans, 9 x 5 inches or 8 x 5 inches, with   nonstick spray.

2. In a large bowl, combine the whole-wheat flour, all-purpose flour, sugar, pecans, cinnamon, baking soda, and baking powder.

3. In another bowl, combine the egg whites, applesauce, and buttermilk. Mix in the zucchini. Then combine with the flour mixture.

4. Pour the mixture into the loaf pans. Bake 45 minutes to one hour. Insert a toothpick in the center of the loaf. When it comes out clean, the bread is done. Cool in the pan for 5 minutes and then cool completely on a wire rack.

Per serving:
Kcalories 139 (From Fat 22); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 92mg: Carbohydrate 26g (Dietary Fiber 2g); Protein 4g.
Exchanges: 1 starch, 1 fat



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