Zucchini Bread serves 8 (1 thick or 2 thin slices) From Diabetic's HE Cookbook
1 1/2 cups all purpose flour 1 (4 serv) pkg Jello s/f instant vanilla pudding mix 1/4 cup sugar Twin or Sprinkle Sweet 1 tsp. baking soda 1 1/2 tsp. ground cinnamon 1/2 tsp. baking powder 1 cup shredded unpeeled zucchini 1/2 cup + 1 tabl. raisins 2 eggs or equivalent in egg substitute 2 tabl. vegetable oil 1 tsp. vanilla extract 3/4 cup unsweetened applesauce
Preheat oven 350 degrees. Spray a 9 x 5 loaf pan with butter flavored cooking spray. In a medium bowl, combine flour, dry pudding mix, Sugar Twin, baking soda, cinnamon and baking powder. Add zucchini and raisins. Mix well to combine. In a small bowl, beat eggs with fork. Add veg. oil, vanilla extract and applesauce. Mix well to combine. Stir egg mixture into flour mixture, mixing just until moistened. Pour batter into prepared loaf pan. Bake 50 min. or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 5 min. Remove from pan and continue cooling on wire rack. Cut into 8 thick or 16 thin slices.
HINT: 1/4 cup chopped nuts may be stirred in when adding raisins.
Each serving equals: Diabetic: 1 starch, 1 fat, 1 fruit
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