Frank's Recipes! Diabetic Zucchini Bread

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Diabetic Zucchini Bread

butter-flavored cooking spray
3 large eggs or 3/4 cup egg substitute
1/3 cup canola oil
7 packets sugar substitute
1 tablespoon natural vanilla
1 8-ounce can crushed pineapple, packed in natural juice, well drained
2 cups grated zucchini
1-1/2 cups bread flour
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 teaspoon salt (optional)
1 cup chopped walnuts or pecans (optional)

Preheat the oven to 375F. Lightly coat two 8-inch loaf pans with cooking spray. In a large bowl, beat the eggs; add the oil, DiabetiSweet, vanilla, pineapple, and zucchini. In a second large bowl, sift together flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt (if using).

If using, add the walnuts and toss. Mix the dry ingredients into the egg mixture until just combined. Spoon into the prepared loaf pans. Bake for 40 minutes or until a toothpick inserted near the middle comes out clean. Cool in pan for 5 minutes, then turn out and cool on wire racks.

Makes 2 loaves.

Per serving (bread 118 calories (35% calories from fat), 3 g only): protein, 5 g total fat (0.6 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 32 mg cholesterol, 149 mg sodium
Diabetic exchanges: 1 carbohydrate (1 bread/starch), 1 fat