Zucchini Lemon Bread
1c all purpose flour
1/2 c. whole wheat flour (I used spelt flour)
1/2 c. sugar
1-1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. packed, shredded zucchini
1/3 c. chopped walnuts
1T grated lemon zest
1/2 tsp. cinnamon
1/2 c. fat-free milk
1/2 c. canola oil
2 lg. eggs
Preheat oven to 350, prepare 9x5 loaf pan w/nonstick spray.
Mix flours, sugar, soda, salt & baking powder, zucchini, walnuts, cinnamon & zest in large bowl. Combine eggs, milk and oil. Add to dry mixture until just moistened. Spread evenly in prepared pan. Bake 50-60 minutes until toothpick comes out clean.
Let sit in pan 5 minutes and then turn out onto rack to cool.
[adapted from The New Family Cookbook for People With Diabetes]
note to self:
"Promise me you'll always remember:
You're braver than you believe,
and stronger than you seem,
and smarter than you think."
Christopher Robin to Pooh A.A. Milne