I need a recipe for a friend who is diabetic, Do you have a zucchini bread recipe ?

Question

ALL MINE HAVE SOME TYPE OF SUGAR PRODUCT IN IT ! Thanks if you do , cause her husband is 73 and can't have any sugar. I can't find anything in the books I have.

Answer 1

Zucchini Lemon Bread Diabetic Recipe
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup packed shredded peeled zucchini
1/3 cup chopped walnuts
1/2 teaspoon grated lemon zest
1/2 teaspoon cinnamon
1/2 cup fat-free milk
1/3 cup canola or corn oil
2 large eggs, or 1/2 cup egg substitute

Directions:
Preheat the oven to 350-degrees. Prepare a 9 x 5-inch loaf pan with non-stick pan spray.

Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon.

Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened. Spread evenly in the prepared pan.

Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread stand in the pan for five minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices.

Recipe makes one loaf.

Nutrition information per 1/2-inch thick slice:
Calories: 122
Fat: 6g
Cholesterol: 24mg
Sodium: 206mg
Protein: 2g
Carbohydrate: 15g
Fiber: 1g
Sugars: 6g
Exchange: 1 Starch, 1 Fat

From http://www.fitnessandfreebies.com/diabetic/lemonbread.html
many other diabetic friendly recipes here!

Answer 2

1

Answer 3

2

Answer 4

Succulent Zucchini Bread
butter-flavored cooking spray
3 large eggs or 3/4 cup egg substitute
1/3 cup canola oil
7 packets Diabetic Sweetener
1 tablespoon natural vanilla
1 8-ounce can crushed pineapple, packed in natural juice, well drained
2 cups grated zucchini
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 teaspoon salt (optional)
1 cup chopped walnuts or pecans (optional)

Preheat the oven to 375°F. Lightly coat two 8-inch loaf pans with cooking spray.

In a large bowl, beat the eggs; add the oil, Diabetic Sweetener, vanilla, pineapple, and zucchini.

In a second large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt (if using). If using, add the walnuts and toss.

Mix the dry ingredients into the egg mixture until just combined. Spoon into the prepared loaf pans.

Bake for 40 minutes or until a tester inserted near the middle comes out clean. Cool in pan for 5 minutes, then turn out and cool on wire racks.

Note: This fantastic loaf freezes well. You can top it with frozen fat-free, sugar-free vanilla yogurt, if desired.

Makes 2 loaves, 10 servings each

Per serving (bread only): 118 calories (35% calories from fat), 3 g protein, 5 g total fat (0.6 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 32 mg cholesterol,149 mg sodium

Diabetic exchanges: 1 carbohydrate (1 bread/starch), 1 fat

Answer 5

I'm a 45 year old woman and was recently diagnosed as being a borderline diabetic. My doctor prescribed some medication, but before filling it I decided to do some research on the internet which led me to the methods. After reading this ebook and applying the methods, my scepticism turned to 100% belief. I noticed that my energy levels increased significantly and I felt more rested in the morning, my symptoms started going away.

I am very happy to tell you that I have been feeling better than I have felt in years and my doctor informed me that he will be taking me off my prescriptions if I keep this up.

I recommend you use the Type 2 Diabetes Destroyer to naturally reverse your diabetes.

Answer 6

Zucchini Bread
Enjoy a slice with coffee, tea, or milk.
Makes: 12 servings
Preparation Time: 15 minutes
Bake Time: 40 minutes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1 1/4 cups SPLENDA® No Calorie Sweetener, Granular
1/3 cup canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup shredded zucchini squash
1/2 cup chopped walnuts
PREHEAT oven to 350° F. Lightly spray an 8- x 4-inch loaf pan with vegetable cooking spray.
COMBINE flour, baking powder, soda, salt and cinnamon; set aside.
BEAT eggs and SPLENDA® No Calorie Sweetener, Granular on medium speed with an electric mixer for 5 minutes. Add oil, applesauce and vanilla; beat at medium speed 1 minute or until blended. Add flour mixture; beat at low speed just until blended. Stir in zucchini and walnuts. Spoon batter into prepared pan.
BAKE 40 minutes or until cake tester inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool on a wire rack.
Nutrition Information per Serving
Serving Size 1 slice
Total Calories 170
Calories from fat 90
Total fat 11 g
Saturated fat 1 g
Cholesterol 35 g
Sodium 160 mg
Total Carbohydrate 17 g
Dietary Fiber 1 g
Sugars 1 g
Protein 4 g
Exchanges per serving: 1 Starch, 2 Fat
This recipe, when compared to a traditional recipe, has a 19% reduction in calories, a 43% reduction in carbohydrates and a 91% reduction in sugars
http://www.splenda.com/recipe_detail.jhtml;jsessionid=LMMVHYQZCOWUKCQPCCFSUYYKB2IIQNSC?id=splenda/recipes/library/br_zucchinibread.inc
=================================
Some say Splenda is good for baked goods.
I have used another brand, which I can't remember by name at the moment.....in recipes. Look in the baking aisle in your supermarket. There's an assortment of artificial sugars on the market that may be used. (My Mother is diabetic, sister is hypoglycemic...) This is my Mother's recipe:

OLGA's ZUCCHINI BREAD:
3 eggs
1 cup vegetable oil
2 cups sugar (check for equilivance of Splenda)
2 cups coarsely grated zucchini (loosely packed)
1 Tablespoon vanilla extract
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup walnuts - chopped
In a large bowl, beat eggs until light and frothy.
Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine flour, baking soda, salt, baking powder and nuts; stir into the egg mixture. Divide batter into 2 prepared loaf (8x4 inch) pans. Bake at 350 degrees for 60 minutes, or until done. Cool for 10 minutes in pan and then cool completely on wire rack.

Answer 7

You can substitute Splenda for the sugar. It measures exactly like sugar, so you don't have to adjust your own recipe. Good luck!

Answer 8

yes, i am starving right now! that sugar free zucchini bread sounds mighty good with a cup of coffee!!

Answer 9

My mom just uses sugar substitute instead of sugar. Splenda or something else.