Diabetic Zucchini Bread (Low Sugar, Low Calorie, Low Fat )
photo by ArgentineBibi
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
2 medium loafs
- Serves:
- 16-20
ingredients
- 177.44 ml egg white, beat (or egg substitute)
- 118.29 ml unsweetened applesauce
- 118.29 ml fat-free margarine, melted
- 473.18 ml zucchini, shredded
- 118.29 ml carrot, shredded
- 88.74 ml Splenda brown sugar blend (3/4 cup reg. brown sugar)
- 177.44 ml Splenda granular
- 4.92 ml baking powder
- 4.92 ml baking soda
- 4.92 ml cinnamon
- 4.92 ml nutmeg
- 2.46 ml salt
- 9.85 ml vanilla extract
- 59.14 ml walnuts, chopped
- 473.18 ml whole wheat flour
directions
- Preheat oven 350 degrees.
- Grease and flour two medium loaf pans.
- In a bowl combine egg, brown sugar, sugar, apple sauce, and margarine.
- To bowl add baking powder, baking soda, cinnamon,nutmeg, salt, and vanilla.
- Add flour slowly.
- Add shredded carrots, zucchini and nuts.
- Beat mixture (by hand or mixer).
- Pour loaf into pans.
- Bake 45 mins or 'til toothpick comes out clean.
Reviews
-
I made the recipe as written, but onlyl got one 9/5 loaf pan and 1 mini pan from the batter. For this trial run that was not a problem. The taste and texture are really quite good. I would make this just for myself. As it is I am not a diabetic, but have been asked to make some diabetic friendly deserts for a wedding. The large loaf pan took 1 hour and the smaller one 45 minutes. I also lined the bottom with parchment paper.
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RECIPE SUBMITTED BY
Love learning new recipes. My personal recipes have a spanish taste to them since I learned my cooking skills while living in Argentina.