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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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paula dean's recipe modified it to check calorie count Ingredients:
2 1/4 cups all-purpose flour |
1 cup whole wheat flour |
1 1/2 teaspoons salt |
1 teaspoon ground nutmeg |
2 teaspoons baking soda |
1 teaspoon ground cinnamon |
3 cups splenda sugar substitute |
1 cup nonfat yogurt |
4 egg whites |
1/3 cup water |
2 cups zucchini, grated |
1 teaspoon lemon juice |
Directions:
1. Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold inches Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
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