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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
-Jim Davis, Creator of Garfield

The refrigerator light goes on...

These muffins can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need 1/2 cup of that product.

This is a little more difficult to make than a simple muffin recipe. The extra step of whipping the egg whites until frothy is worth it, though, because it adds a lightness to the bread that it doesn’t have otherwise. While the recipe seems to have a lot of ingredients most of them are pretty common pantry items and this is well worth making. Rich, moist, spicy -- the perfect quick bread for breakfast.

Sift

To put dry ingredients like flour, sugar, or cornmeal through a fine mesh screen order to separate the fine from the coarse particles.

Zucchini Bread

Servings = 8 | Serving size =1 slice

Cooking Time = 90 Minutes

This recipe can be multiplied by 2.

This recipe can be multiplied by 2, but you should use two loaf pans. Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently in a warm oven. This will freeze fairly well if sealed tightly in a plastic bag.

This recipe can be multiplied by two but must be cooked in two separate loaf pans.

1/4 cup	dried pumpkin seeds
2 tsp	light brown sugar
1/4 tsp	ground cinnamon
1 large	egg yolk
1 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
2/3 cup	Splenda
2 Tbsp	non-fat yogurt
1/2 tsp	pure vanilla extract
3 large	egg whites
1 1/4 cup	all purpose white flour
3/4 cup	whole wheat flour
1/4 tsp	salt
2 tsp	baking powder
1/2 tsp	baking soda
1/2 tsp	ground cinnamon
1/4 tsp	ground nutmeg
1/4 tsp	ground cloves
1/4 cup	oatmeal (quick, not instant)
1/2 cup	non-fat buttermilk
2 cups	zucchini (grated)
1/4 cup	raisins

Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).

Place a small skillet over high heat and add the dried pumpkin seeds. Cook while stirring frequently until the seeds begin to brown. If they begin to pop remove the pan from the heat and continue to stir until browned.

Add the toasted seeds to a bowl with the two teaspoons of brown sugar and 1/4 teaspoon cinnamon and stir until well blended. Set aside.

Whisk the egg yolk until smooth. Add the reduced-fat spread and whisk together until smooth. Add the Splenda®, yogurt and vanilla extract and whisk until smooth.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks.

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves in a sifter and sift into the mixing bowl. Sprinkle the flakes of oatmeal over the top.

Gently fold the creamed mixture together with the flour and oatmeal mixture. As this is blended slowly add the grated zucchini and raisins.

Just as the zucchini is blended in add buttermilk and fold until smooth. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.

Pour the batter into the lined Pyrex dish and sprinkle the pumpkin seed mixture evenly over the top. Place the loaf pan in the preheated oven. Bake for one hour.