Zucchini Bread

Ingredients

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

Preparation

1. Preheat oven to 350F. 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.