Zucchini Lemon Bread

Ingredients

• 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

Directions

1. Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan with nonstick pan spray.
2. Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon.
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.
4. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the bread stand in the pan for 5 minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices.

Recipe Yield: Yields one 18-slice loaf.

Source: The New Family Cookbook For People with Diabetes
Book Title: The New Family Cookbook For People with Diabetes