1 1/2 c. shredded zucchini
1 tbsp. fresh lemon juice
3/4 c. fructose
1/2 c. oil
1 egg, room temperature
1 tsp. vanilla 1 1/2 tsp. cinnamon
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ginger
1 3/4 c. flour
1/4 c. minced or ground walnuts

Combine the zucchini and lemon juice and set aside. Combine the fructose, oil, egg and vanilla and mix well.

Combine all remaining ingredients except the walnuts and mix well. Combine the fructose-oil mixture with the dry ingredients and mix until well blended, scraping the sides of the bowl frequently. Fold in the zucchini-lemon juice mixture and the walnuts.

Put the dough in a greased and floured 9 x 5 inch loaf pan and bake in the center of the preheated 325 degree oven for approximately 1 hour and 15 minutes or until a knife inserted in the center comes out clean.

Remove from the oven, and let cool on its side for 5 minutes, then turn out of the pan, place on a rack and cook to room temperature. When the bread is cool, wrap it tightly in aluminum foil or place it in a plastic bag and store in the refrigerator. To serve, slice thinly, wrap in foil and reheat in the oven (it can be eaten right after it is baked, but it is better the next day). makes 1 loaf (20 slices). Each slice contains approximately 146 calories.