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6/8/08 3:43 P

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Zucchini-Pimiento Bread

Healthy Exchanges Newsletter, October 2001, pg 7

Where there's a will, there's a way - it's an old saying and but this delicious bread proves the point once again. Who would have thought--zucchini and bread machine! But after a bite, you will be glad that I did!!!

1/2 cup water
1 teaspoon salt
1 tablespoon dried onion flakes
1/4 teaspoon dried minced garlic
1/4 cup (one 2 oz jar) chopped pimiento, drained
1 1/2 cups grated unpeeled zucchini
2 3/4 cups bread flour
1/4 cup whole wheat flour
1 tablespoon granular Splenda
1 1/2 teaspoon active dry yeast

In a bread baking pan container, combine water, salt, onion flakes, garlic, pimientos and zucchini. Add bread flour, whole-wheat flour and Splenda. Make an indentation on tip of dry ingredients. Pour yeast into indentation. Follow your bread machine instructions for a 1 1/2 pound loaf. Remove loaf from machine and place on a wire rack to cool. Cut into 12 slices. Makes one 1 1/2 pound loaf.

Serves 12 - Each serving equals:
HE: 1 1/3 Br, 1/4 Ve, 1 OC
108 Calories, 0 gm Fa, 4 gm Pr, 23 gm Ca, 1 mg So, 4 mg Cl, 1 gm Fi
Diabetic: 1 1/2 St

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