Diabetes friendly Zucchini Bread from Karen Graham's book, Diabetes Essentials
Prep Time 20mins
Cook Time 1hr
Total Time 1hr20mins
8½ x 4½ Loaf Pan
1 ½cupsAll Purpose Flour
⅓cupsQuick cooking Oats
⅓cups Quick coking Oats
Preheat oven to 350°F. Greased loaf pan with vegetable oil or line it with parchment paper
Mix together dry ingredients
In a medium bowl, combine flour, oats, walnuts, sugar, salt, baking soda, baking powder, cinnamon and nutmeg.
Mix together wet ingredients
In a separate large bowl, whisk together eggs, oil and vanilla. Stir in zucchini, add flour mixture in three additions, stirring just until moistened.
Add flour mixture to wet mixture in three additions, stirring just until moistened.
Spread batter and prepared pan. In a small bowl, combine brown sugar and remaining oats; sprinkle evenly over the batter.
Bake for one hour until a tester inserted in center comes out clean. Immediately remove from the pan and transfer to a wire rack to cool.
Nutritional Information:Calories per serving: 197Carbs 26GFiber 1GProtein 4GFat 9GSodium 177mgRecipe developed by Karen Graham, RD, CDE and credit sourced with permission: Diabetes Essentials. Tips & Recipes to Manage Type 2 Diabetes published by Robert Rose, 2020