 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
This is diabetic version of a popular zucchini bread. Ingredients:
3 eggs |
2 cups splenda sugar substitute |
3/4 cup oil |
2 teaspoons vanilla |
2 cups zucchini (grated) |
1 cup crushed pineapple (drained) |
3 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 tablespoon cinnamon |
1/2 cup nuts (chopped) |
1/2 cup raisins |
Directions:
1. Mix the first six ingredients together.
2. Sift the dry ingredients and combine with the zucchini mixture.
3. Grease and flour 2 loaf pans. Pour mixture into the pans.
4. Bake at 350 for 1 hour; cool 10 minutes. Remove from pans.
|
|