Fruit sweet and sugar free - zucchini bread
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Fruit sweet and sugar free - zucchini bread
  Fruit    Sweet    Zucchini    Bread    Diabetic  
Last updated 6/12/2012 12:54:54 AM. Recipe ID 16871. Report a problem with this recipe.
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      Title: Fruit sweet and sugar free - zucchini bread
 Categories: Diabetic, Breads/bm, Fruits
      Yield: 12 Servings
 
MMMMM----------------------WET INGREDIENTS---------------------------
  2 1/4 c  Grated & drained zucchini;
    1/4 c  Zucchini water;
    1/3 c  Fruit sweetener;
    3/4 c  Oil;
      3    Eggs;
      1 tb Vanilla extract;

MMMMM----------------------DRY INGREDIENTS---------------------------
    3/4 c  Walnuts;
  2 1/3 c  Unbleached white flour;
      4 ts Cinnamon;
    3/4 ts Nutmeg;
      1 ts Baking soda;
    3/4 ts Baking powder;
    1/2 ts Salt;
 
  Preheat the oven to 350 degrees. Lightly spray a 9" square pan with
  lecithin spray. Toast the walnuts in the oven for 7-10 minutes,
  stirring occasionally. Allow the nuts to cool. Then coarsely chop
  them with a knife or with the pulsing action in a food processor, and
  put them aside. Grate the zucchini using a medium grater. Place the
  grated zucchini in a sieve over a bowl and use your hand to press out
  the extra liquid. This is the Zucchini water. Measure our 1/4 cup and
  set aside. Sift the dry ingredients together. Use an electric mixer
  on medium high speed to whisk the sweetener and oil together until
  thickened. Then add the eggs one at a time, beating well after each
  addition before adding the next. Reduce the speed to low and stir in
  the vanilla and zucchini water. On the lowest speed, add the sifted
  dry ingredients alternately with the grated zucchini and the toasted
  walnuts. Pour the batter into the prepared pan. Place the pan on the
  middle shelf of the preheated oven and bake for 45-50 minutes. A
  toothpick inserted in the center of the bread will come out clean
  when the bread is done. Cool the bread in its pan on a wire rack, but
  don't cool it too much, for Zucchini bread is great served hot from
  the oven. Store it well wrapped in plastic at room temperature.
 




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Recipe ID 16871 (Apr 03, 2005)

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