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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 166.7
  • Total Fat: 7.6 g
  • Cholesterol: 15.5 mg
  • Sodium: 174.4 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.8 g

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

Submitted by: LAVENDERLILY

Introduction

Adapted from a Whole Foods recipe using Splenda in place of sugar. This recipe uses whole wheat flour and applesauce to replace some of the oil reducing the calorie count. Adapted from a Whole Foods recipe using Splenda in place of sugar. This recipe uses whole wheat flour and applesauce to replace some of the oil reducing the calorie count.
Number of Servings: 16

Ingredients

    Natural Cooking Spray
    1 1/2 cups whole wheat pastry flour
    1/2 Tsp. Salt
    1 Tsp. Baking Soda
    1/2 Tsp. Baking Powder
    1 Tsp. Cinnamon
    1/2 Tsp. freshly grated nutmeg
    1/2 Tsp. Allspice
    1 egg
    1/3 Cu p Canola Oil
    1/3 Cup Unsweetened Applesauce
    2 Tbsp. Nonfat Plain Yogurt
    3/4 Splenda FOR COOKING AND BAKING
    2 Tsp. Vanilla Extract
    1 Cup Grated Zucchini
    1/2 Cup finely Chopped Walnuts

Directions

Preheat oven to 325 degrees F. Spray 8 inch loaf pan with natural cooking spray and set aside.

In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon, nutmeg, and allspice. In a separate bowl, whisk together egg, oil, applesauce, yogurt, Splenda and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts and then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes. Cool in pan on rack for 30 minutes and then remove bread from pan and continue cooling on rack.

This recipe makes 16 1/2 inch thick slices.

Number of Servings: 16

Recipe submitted by SparkPeople user LAVENDERLILY.






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