Zucchini bread gets an added burst of flavor with shredded orange peel, toasted walnuts, and chocolate chips. The recipe makes 2 loaves, so it makes a sweet little gift. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans. Set aside.

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  • In a large bowl, combine flour, sugar, baking soda, nutmeg, salt, cinnamon, and baking powder. In a small bowl combine egg product, applesauce, oil, orange peel and vanilla; add to flour mixture. Stir until just moistened. Fold in zucchini, walnuts and chocolate pieces.

  • Divide mixture evenly between two prepared pans. Bake about 55 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes. Remove bread from pans and cool completely on rack. For easier slicing, wrap and store overnight before serving.

Tips

Tips: You can substitute 1-1/2 cups whole wheat pastry flour for 1-1/2 cups of the all-purpose flour.

If using sugar substitutes, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar. Nutrition Facts Per Serving with Substitute: same as below, except 188 cal., 21 g carb., 8 g sugar.

To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

197 calories; 10 g total fat; 120 mg sodium. 25 g carbohydrates; 4 g protein; Full Nutrition