Zucchini Bread

½ cup egg substitute OR 4 egg whites OR 2 whole eggs
¾ cup sugar
2 tsp. vanilla
¼ cup canola oil
1 cups zucchini, ground (use smallest holes on box grater)
1 ½ cups whole wheat pastry flour
½ tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon*
¼ tsp. ginger*
¼ tsp. nutmeg*
1/8 tsp. ground allspice*

In a large bowl, mix together egg substitute sugar, vanilla, oil and zucchini; set aside. 

Combine dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and allspice) in a separate bowl. 

Add zucchini mixture to dry ingredients and blend with spoon just until combined pour into 9" x 5" loaf pan.  Bake at 350°F for 45 to 60 minutes. 

* Use 1 ½ tsp. pumpkin pie spice instead of spices listed.

Note:  Zucchini - If you have an abundance from your garden, grate and freeze in 1-cup portions.  Thaw (don't drain) and use in baking.

Yield: 12 slices (1 loaf).

PER SERVING:     
CALORIES: 155     
FAT: 4.7g            SATURATED FAT: 0.3g
SODIUM: 87mg  
CARBOHYDRATE: 25g    
CHOLESTEROL: 0mg   
PROTEIN: 3g
FIBER: 0.8g

WeightWatchers Points:  3

Diabetic Exchange: 1 1/2 carbohydrate (1 starch,1/2 fruit)

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