Diabetic Zucchini Bread Recipes

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DIABETIC ZUCCHINI BREAD



Diabetic Zucchini Bread image

Make and share this Diabetic Zucchini Bread recipe from Food.com.

Provided by janefasano

Categories     Breads

Time 1h20m

Yield 2 loaves, 14 serving(s)

Number Of Ingredients 12

3 eggs
2 cups Splenda sugar substitute
3/4 cup oil
2 teaspoons vanilla
2 cups zucchini (grated)
1 cup crushed pineapple (drained)
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 cup nuts (chopped)
1/2 cup raisins

Steps:

  • Mix the first six ingredients together.
  • Sift the dry ingredients and combine with the zucchini mixture.
  • Grease and flour 2 loaf pans. Pour mixture into the pans.
  • Bake at 350 for 1 hour; cool 10 minutes. Remove from pans.

Nutrition Facts : Calories 277.7, Fat 15.6, SaturatedFat 2.5, Cholesterol 45.3, Sodium 166.8, Carbohydrate 29.8, Fiber 2, Sugar 6.4, Protein 5.4

PINEAPPLE ZUCCHINI BREAD DIABETIC



Pineapple Zucchini Bread Diabetic image

Make and share this Pineapple Zucchini Bread Diabetic recipe from Food.com.

Provided by kristarendon

Categories     Dessert

Time 1h10m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 13

1 cup vegetable oil
3 large eggs
3 1/2 teaspoons Equal sugar substitute, for recipes or 12 packets Equal sugar substitute
1 teaspoon vanilla extract
2 cups shredded zucchini
1 (8 1/2 ounce) can unsweetened crushed pineapple in juice, drained
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts (optional)

Steps:

  • Mix oil, eggs, Equal® and vanilla in large bowl; stir in zucchini and pineapple.
  • Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired.
  • Spread batter evenly in 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
  • Bake in preheated 350°F (175°C) oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire rack.
  • Makes 2 loaves.

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