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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 118.0
  • Total Fat: 7.4 g
  • Cholesterol: 20.2 mg
  • Sodium: 116.7 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.6 g

View full nutritional breakdown of Zucchini Date bread. calories by ingredient
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Zucchini Date bread.

Submitted by: SLIMERMETOO

Introduction

A tasty treat A tasty treat
Number of Servings: 24

Ingredients

    1 Egg, fresh raw,
    1c Stevia in the Raw, (48 serving)
    1/3c brown sugar unpacked
    2tsp Vanilla Extract
    3c Zucchini, grated
    2/3c Butter, unsalted
    2tsp Baking Soda
    1d Salt
    3c King Author Flour white wheat, 3 cup (remove)
    2tsp Pumpkin Pie spice
    2tsp apple pie spice
    2tsp Cinnamon, ground
    1/2c Dates, pitted, chopped
    2pk trivia sweetner

Tips

You can add raisins, pecans, walnuts, dried cranberries, dried blueberries, etc. Cool in pans 10 minutes, turn out on rack or parchment paper.


Directions

Preheat oven 350* spray 2 5"X9" loaf pans.
In a large bowl grate zucchini. Melt butter let cool.
In another large bowl mix together brown sugar less 1 teaspoonful, eggs, and vanilla.add melted butter and
grated zucchini, mixing well. Sprinkle baking soda and salt over mixture stir in well.
Add flour 1/3 cup at a time mixing well after each addition to incorporate well.
In a small container with a sprinkle lid (if possible) mix together the 1 spoon of brown sugar, 2 packs of trivia, and all the spices, mixing to blend all together. sprinkle 2 teaspoons over mixture. Stir to blend well. Add chopped dates, blend well. Divide batter equally into the 2 prepared pans . Sprinkle the spice mix over top of both loaves. You will probably have a good bit left over. Use on other baked goods as a topping, Bake 350* for 55 minutes or until test done.
Cool in pans 10 minutes, turn out on rack or parchment paper.

















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Serving Size: Makes 2 loaves 12 slices each.

Number of Servings: 24

Recipe submitted by SparkPeople user SLIMERMETOO.





TAGS:  Desserts |

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