Submitted By Jemmie Fay Stone
DIABETIC CARROT ZUCCHINI BREAD
1 cup unsweetened applesauce
3/4 cup shredded carrots
3/4 cup shredded peeled zucchini
1/2 cup sugar
1/2 cup egg substitute
1-1/2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup orange juice
In a bowl, combine the first eight ingredients.
Combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture.
Pour into two greased and floured 8x4x2-inch loaf pans.
Bake at 350° F for 45 minutes or until bread tests done.
Cool for 10 minutes; remove from pans to wire rack to cool completely.
Yield: 2 loaves (16 slices each)
Nutritional analysis: one slice equals 68 calories; 110 mg sodium; trace cholesterol; 15 gm carbohydrate; 2 gm protein; trace fat.
Diabetic Exchange: 1 starch
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