The weather is finally warming up across most of the country and I couldn’t keep myself from buying lots and lots of Spring veggies at the farmers market this weekend. Unfortunately that meant I have lots of leftovers I don’t want to go to waste.
So when I saw a recipe for zucchini bread I jumped for joy- it’s the perfect way to use them up before they go bad. To cut down on calories and sugar I substituted some of the regular sugar for Sweet’N Low and used egg whites. You can use the equivalent of any other sweetener- whatever you like best.
Tell me in the comments: Besides the abundance of fresh produce, what are you looking forward to most as the weather gets warmer?
Servings Per Recipe: 14
2 3/4 cups all-purpose flour
4 egg whites (or scant 1/2 cup liquid egg substitute)
1/2 cup sugar
6 packets Sweet’N Low or the equivalent of your favorite sweetener
1/4 cup vegetable oil
1/2 cup skim milk
1/2 teaspoon each ground nutmeg, mace and cloves
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 cup wheat germ
3 cups shredded unpeeled zucchini
Preheat oven to 350F. Spray one 9 x 5 inch loaf pan with nonstick cooking spray. In a medium bowl combine all ingredients up to the milk. In a large bowl combine milk, oil, Sweet ‘N Low, sugar and egg whites. Stir in dry ingredients and zucchini; blend well.
Pour batter into prepared pan. Bake 1 hour 10 minutes to 1 hour 20 minutes, or until a wooden pick inserted in center comes out clean. Cool on wire rack 5 minutes. Remove from pan and cool completely on rack. Makes one large loaf.
Total Carbs 30g