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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 117.6
  • Total Fat: 7.2 g
  • Cholesterol: 19.8 mg
  • Sodium: 148.3 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.8 g

View full nutritional breakdown of Zucchini Bread calories by ingredient
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Zucchini Bread

Submitted by: VICKIELL02

Introduction

I altered the original recipe to lower calorie and fat content. Use of 50/50 wheat flour makes a more dense bread. This is a great way to use the fresh zucchini from the garden before they spoil. I altered the original recipe to lower calorie and fat content. Use of 50/50 wheat flour makes a more dense bread. This is a great way to use the fresh zucchini from the garden before they spoil.
Number of Servings: 28

Ingredients

    Ingredients:

    3 cups: 50/50 Wheat & White Flour - Hodgson Mill
    2 tsp: Baking Soda
    1/2 tsp: Baking Powder
    1/2 tsp: Salt
    3/4 cup: Pecans finely chopped
    3 Eggs
    2 cups: Splenda for baking (not the blend)
    1/2 cup: Applesauce unsweetened
    1/2 cup: Canola Oil
    2 tsp: Vanilla Extract
    2 cups: Zucchini shredded
    1 cup: Crushed Pineapple drained and excess liquid squeezed out

Tips

I used applesauce to partially substitute for oil. Rule of thumb is 1 cup of oil use 1/2 oil and 1/2 applesauce. This can be experimented with adding more applesauce as desired. It may alter the texture by making the bread gummy if you use to much.


Directions

Combine dry ingredients and pecans; set aside.

Beat eggs lightly in a large mixing bowl; add splenda, oil, applesauce and vanilla; beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened.

Spoon batter into 2 well greased and floured 8x4x3 inch loafpans. Bake at 350 degrees for 1 hour or until done. Cool 10 minutes in pans; turn out on rack and allow bread to cool completely.


Serving Size: Makes 2-8"loafs with 14 1/2 inch slices per loaf

Number of Servings: 28

Recipe submitted by SparkPeople user VICKIELL02.






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