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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 176.2
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 74.7 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.6 g

View full nutritional breakdown of Summer Bounty Zucchini Loaf calories by ingredient
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Summer Bounty Zucchini Loaf

Submitted by: JO_JO_BA

Introduction

This vegan loaf is incredibly moist, yet low in fat thanks to a hefty dose of Watermelon Curd in place of a bucket of oil. A little extra curd on top adds a sweet swirl of Summer sunshine! This vegan loaf is incredibly moist, yet low in fat thanks to a hefty dose of Watermelon Curd in place of a bucket of oil. A little extra curd on top adds a sweet swirl of Summer sunshine!
Number of Servings: 10

Ingredients

    1 1/2 tbsp egg replacer powder
    3/4 cup warm water
    1 tbsp ground flax
    1/3 cup sugar
    3/4 cup watermelon curd + 2 tbsp (for topping)
    2 tbsp canola oil
    1 tsp lemon juice
    1 tsp vanilla extract
    1 cup whole wheat flour
    1 1/4 cups crushed arrowroot cookies (or vanilla wafers)
    1 tsp baking powder
    1 tsp baking soda
    3/4 tsp salt
    1 tsp cardamom
    1/4 tsp ground ginger
    1 large, finely grated zucchini

Directions

Preheat oven to 350 F and grease a 9x5 inch loaf pan well.
In a bowl beat together egg replacer, water, sugar, watermelon curd, oil, lemon juice and vanilla until well mixed.
Add the flour, baking powder, baking soda, salt, cardamom and ginger, mixing until just combined.
Fold in the zucchini.
Bake for 1 hour, until tests done.

Serving Size: Makes one 9x5" loaf, 10 slices

Number of Servings: 10

Recipe submitted by SparkPeople user JO_JO_BA.






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