Breads and Buns

Zucchini Bread

2 3/4 cups all-purpose flour
1/2 cup wheat germ
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon each ground nutmeg, mace and cloves
1/2 cup skim milk
1/4 cup vegetable oil
6 packets Sweet'N Low granulated sugar substitute
1/2 cup sugar
4 egg whites (or scant 1/2 cup liquid egg substitute)
3 cups shredded unpeeled zucchini

1. Preheat oven to 350ºF. Spray one 9 x 5 inch loaf pan with nonstick cooking spray. In a medium bowl combine all ingredients up to the milk. In a large bowl combine milk, oil, Sweet 'N Low, sugar and egg whites. Stir in dry ingredients and zucchini; blend well.

2. Pour batter into prepared pan. Bake 1 hour 10 minutes to 1 hour 20 minutes, or until a wooden pick inserted in center comes out clean. Cool on wire rack 5 minutes. Remove from pan and cool completely on rack. Makes one large loaf.

Per slice

(14 slices per loaf): 180 calories, 5 g protein, 5 g fat, 30 g carbohydrate, 0 mg cholesterol, 278 mg sodium.

Diabetic Exchange

: 2 starch/bread, 1 fat