BANANA-ZUCCHINI BREAD

Always, if you can, add nuts to your diabetic breads. They are a big help in counteracting the natural sugar in the fruit.

2 large eggs
3/4 cup Splenda Granular or the equivalent of your favorite sugar substitute
1/4 cup Splenda sugar blend*
1/2 cup canola or coconut oil
1 medium ripe banana (1/2 cup), mashed
1 cup white whole-wheat flour or equivalent of your favorite flour substitute
1/2 cup garbanzo bean flour**
3/4 tsp baking powder
3/4 tsp baking soda
3/4 to 1 tsp ground cinnamon (a very healthy ingredient for diabetics)
1/2 tsp salt
3/4 cup shredded, unpeeled zucchini
1/4 tsp vanilla extract
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees.
Grease or spray with nonstick cooking spray a 9 x 5-inch loaf baking pan; set aside.

Beat eggs in a mixing bowl; add Splenda, sugar-blend and oil stirring to blend. Add the banana and mix well.

In a separate bowl, combine the flours, baking powder, baking soda, cinnamon and salt; add to the banana mixture.

Stir in the zucchini, vanilla, and nuts until well blended. Pour batter evenly into the prepared loaf pan. Bake at 350 degrees approximately 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

*If you cannot use any sugar just replace with more Splenda.
**May substitute more whole-wheat flour or almond flour.

Yield: 16 servings

Note: File Photo