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6/30/08 11:53 A

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Pineapple Zucchini Raisin Bread

1/2 c. unsweetened applesauce
1 egg or equivalent in egg substitute
1/2 c. pourable Sugar Twin
1 c. grated unpeeled zucchini
1 c. (8 oz. can) crushed pineapple, packed in fruit juice, drained
1 t. vanilla extract
1 1/2 c. all purpose flour
1 (4 serving) pkg. Jello sugar-free instant vanilla pudding mix
1 t. baking powder
1 t. baking soda
1 t. ground cinnamon
6 T. raisins
1/4 c. (1 oz.) chopped walnuts

Preheat oven to 350 degrees. Spray a 9x5 loaf pan with butter-flavored cooking spray. In a large bowl, combine applesauce and egg. Stir in Sugar-Twin, zucchini, pineapple, and vanilla extract. In a medium bowl, combine flour, dry pudding mix, baking powder, baking soda, cinnamon, raisins, and walnuts. Add flour mixture to zucchini mixture. Mix gently to combine. Spread mixture into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 5 minutes. Remove from pan and continue cooling on wire rack. Cut in to 16 thin or 8 thick slices.
Serves 8 (2 thin or 1 thick)
HE: 1 Br, 3/4 Fr, 1/4 Pr, 1/4 Fa, 1/4 Ve, 19 OC
179 Caloreis, 3 gm Fa, 4 gm Pr, 34 gm Ca, 418 mg So, 41 mg Cl, 2 gm Fi
Diabetic: 1 St, 1 Fr, 1/2 Fa

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