Zucchini Nut Bread
By JoAnna M. Lund
3 Points per serving
1 1/2 cups all-purpose flour
1 package Jell-O sugar-free instant vanilla pudding mix -- (4 serving size)
1/2 cup pourable Sugar Twin or Sprinkle Sweet
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup (1 ounce) chopped walnuts
6 tablespoons raisins
1 cup shredded unpeeled zucchini
1/2 cup unsweetened applesauce
1 egg -- beaten, or equivalent in egg substitute
1 teaspoon vanilla extract
Preheat oven to 375 degrees. Spray a 9-by-5 inch loaf pan with butter-flavored cooking spray. In a large bowl, combine flour, dry pudding mix, Sugar Twin, baking powder, baking soda, and cinnamon. Stir in walnuts, raisins, and zucchini. In a small bowl, combine applesauce, egg, and vanilla extract. Add applesauce mixture to flour mixture.
Mix just until combined. Evenly spread batter into prepared loaf pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean.
Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 8 thick slices or 16 thin slices.
Serving size (8 thick slices or 16 thin slices)
According to the newsletter: Per serving: 163 Cal, 3g Fat, 4g Pro, 30g Carb, 236mg Sod, 54mg Cal, 2g
Fib Healthy Exchanges: 1 Bread, 1/2 Fruit, 1/4 Protein, 1/4 Fat, 1/4 Vegetable, 19 Opt. Cal.
Diabetic Exchanges: 1 1/2 Starch, 1/2 Fruit, 1/2 Fat
Weight Watcher Points: 3 Source: Healthy Exchanges Food Newsletter, Oct. 1999 Yield: 8 slices
NOTES : Shared by Pamela S.