Zucchini Lemon Bread

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  • Source: The New Family Cookbook For People with Diabetes
  • Yields one 18-slice loaf.



  1. Preheat the oven to 350°F.
  2. Prepare a 9x5-inch loaf pan with nonstick pan spray.
  3. Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl.
  4. Stir in zucchini, walnuts, lemon zest, and cinnamon.
  5. Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened.
  6. Spread evenly in the prepared pan.
  7. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the bread stand in the pan for 5 minutes; turn the loaf out onto a wire cooling rack.
  9. When cool, cut in 18 slices.

Nutritional information

  • Calories: 122 | Protein: 2 g | Sodium: 206 mg | Cholesterol: 24 mg | Fat: 6 g | Carbohydrates: 15 g
  • Exchanges: 1 Starch | 1 Fat