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Zucchini Banana Nut Bread
Healthy Exchanges Newsletter, October 2001, Pg 5
Maxine Howward, Portland, OR, sent me a tasty quick bread recipe. She shares that it's both very heavy and very moist and that's what make it taste so good. After one bite, I heartily agreed!
1 1/2 cups all purpose flour
1/2 cup granular Splenda
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Jo's Apple Pie Spice
1 cup grated unpeeled zucchini
6 tablespoons raisins
1/4 cup (1 oz) chopped walnuts
2/3 cup (2 medium) mashed ripe bananas
1/2 cup unsweetened applesauce
1 egg or equivalent in egg substitute
Preheat over to 350 degrees. Spray a 9 by 5 inch loaf pan with butter flavored cooking spray. In a large bowl, combine flour, Splenda, baking powder, baking soda and JO's Apple Pie Spice. Stir in zucchini, raisins and walnuts. In a small bowl, combine mashed bananas, applesauce and egg. Add banana mixture to flour mixture. Mix gently just to combine. Spoon batter into prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted near center come out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 8 slices.
Serves 8 - Each serving equals:
HE: 1 Br, 1 Fr, 1/4 Pr, 1/4 Fa, 1/4 Ve, 4 OC
17 Calories, 3 gm Fa, 4 gm Pr, 32 gm Ca, 118 mg So, 21 mg Cl, 2 gm Fi
Diabetic: 1 St, 1 Fr, 1/2 Fa
HINT: Substitute any reputable brand for JO's Apple Pie Spice.