Thought I would pass this diabetic friendly dessert recipe along.
Ingredients
* 3/4 Cup Whole-Wheat Flour
* 3/4 Cup All-Purpose Flour
* 1 Teaspoon Baking Powder
* 1/4 Teaspoon Baking Soda
* 1/4 Teaspoon Salt
* 2 Teaspoons Ground Cinnamon
* 1/2 Teaspoon Ground Nutmeg
* 2 Large Egg Whites, at room temperature
* 1 Cup Sugar, or 1/2 cup Splenda
* 1/2 Cup Unsweetened Applesauce
* 2 Tablespoons Canola Oil
* 1/4 Teaspoon Lemon Extract (optional)
* 1 Cup grated Zucchini, lightly packed (about 8 ounces)
* 2 Tablespoons chopped Walnuts
Directions
1. Preheat oven to 350°F. Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
3. Whisk egg whites, sugar (or Splenda), applesauce, oil and lemon extract (if using) in a medium bowl. Stir in zucchini.
4. Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula. Fold in walnuts. Do not overmix. Transfer the batter to the prepared pans.
5. Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes. Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.
Nutritional Information
(per serving)
Calories 118
Total Fat 3g
Saturated Fat 0
Cholesterol 0
Sodium 88mg
Total Carbohydrate 22g
Dietary Fiber --
Sugars --
Protein 2g
Calcium
Sources: Delish, Eating Well, Various personal recipes
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