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ZUCCHINI BREAD - DIABETIC 
Egg substitute equivalent to 3 eggs
3/4 c. vegetable oil
1/2 c. sugar
2 tsp. vanilla extract
2 c. shredded zucchini
1 (20 oz.) can unsweetened crushed pineapple
3 c. all purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 c. chopped walnuts (opt.)
Non calorie spray
1 tsp. flour (opt.)

In a large bowl beat egg substitute until frothy, add oil, sugar and vanilla. Continue beating until mixture is thick and foamy. Stir in zucchini and pineapple including the juice. In separate bowl, stir flour, soda, salt, baking powder, cinnamon, nutmeg and walnuts until thoroughly mixed. Stir gently into zucchini mixture until well blended. Spray 2 (9"x5") loaf pans with non-caloric spray. Dust pans lightly with flour. Spoon batter equally into pans. Bake at 350 degrees for 1 hour or until bread pulls away from side of pan. Let bread cool in pans 10 minutes, then turn out on wire rack and cool completely. Cut each loaf into 16 slices. (One slice without walnuts is 125 calories, one slice with walnuts is 134 calories.
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