Zucchini Lemon Bread

== Description ==
Contributed by Healthy Recipes for Diabetic Friends Y-Group
* Source: The New Family Cookbook For People with Diabetes
* Yields one 18-slice loaf.
== Ingredients ==
* 1 cup all-purpose flour
* ½ cup whole wheat flour
* ½ cup sugar
* 1½ teaspoons baking powder
* 1 teaspoon salt
* ½ teaspoon baking soda
* 1 cup packed shredded peeled zucchini
* ⅓ cup chopped walnuts
* ½ teaspoon grated lemon zest
* ½ teaspoon cinnamon
* ½ cup fat-free milk
* ⅓ cup canola or corn oil
* 2 large eggs, or ½ cup egg substitute 
== Directions ==
# Preheat the oven to 350°F.
# Prepare a 9x5-inch loaf pan with nonstick pan spray.
# Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl.
# Stir in zucchini, walnuts, lemon zest, and cinnamon.
# Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened.
# Spread evenly in the prepared pan.
# Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
# Let the bread stand in the pan for 5 minutes; turn the loaf out onto a wire cooling rack.
# 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
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Category:Healthy Recipes for Diabetic Friends
Category:Dessert loaf Recipes
Category:Zucchini Recipes
Category:Lemon peel Recipes
Category:Egg Recipes
Category:Egg substitute Recipes
Category:Non-fat milk Recipes
Category:Walnut Recipes