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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 155.8
  • Total Fat: 7.0 g
  • Cholesterol: 23.2 mg
  • Sodium: 346.4 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.8 g

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

Submitted by: LEBOOBOO

Introduction

This is a versatile bread. It can good with a meal, as a snack, or a light breakfast. This is a versatile bread. It can good with a meal, as a snack, or a light breakfast.
Number of Servings: 16

Ingredients

    1 cup grated zucchini
    .25 cup (4 TBS.)extra virgin olive oil
    .5 cup raisins, not packed
    .5 cup unsweetened applesauce

    1 cup tapioca flour
    1/2 cup coconut flour
    1/2 cup almond flour
    1 TBS. (3 tsp.) baking soda
    2 tsp. baking powder
    .25 salt
    2 tsp. ground cinnamon
    .5 tsp. ground cloves
    .5 tsp. ground cardamom
    1/3 cup ground flaxseed meal

    2 large eggs
    .5 cup coconut palm sugar
    1 tsp. almond extract

Directions

Makes 16 pieces. Cut 8 thick pieces and then half them.

1) Preheat oven to 350 degrees.
2) Take out 3 big bowls. In the first bowl, combine zucchini, oil, raisins and unsweetened applesauce. Mix and set aside.
3) In second bowl, combine flours, baking soda, baking powder, salt, cinnamon, cloves and cardamom. Stir in flaxseed meal and mix well.
4) In the last bowl, beat eggs with sugar. Stir in almond extract. Add the zucchini mixture from the first bowl. Gently fold ingredients together well. Then add the dry ingredients from the second bowl. Mix just enough to combine. Do not over mix.
5) Pour into a bread pan sprayed with Pam or the like. Bake for 40 minutes.
**Important: Remove bread from pan and place on cooling rack for at least 20 minutes for easier cutting. Slice 8 thick pieces so bread won't crumble. Then cut in half to make 16 servings. Enjoy!





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