Pumpkin Zucchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
3 eggs1/4 cup vegetable oil3/4 cup unsweetened applesauce1/2 cup white sugar1/2 cup Splenda1/2 cup packed dark brown sugar1 1/2 cup grated zucchini1 cup canned pumpkin2 teaspoons vanilla extract1 cup all-purpose flour2 cups whole wheat flour1 teaspoon ground cloves1 teaspoon ground nutmeg3 teaspoons ground cinnamon1 teaspoon baking soda1/4 teaspoon baking powder1 teaspoon salt1/2 cup chopped walnuts (optional)
1. Grate zucchini (1 large will get you 1.5 cups grated).
2. Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans.
3. In a large bowl, beat eggs until light and frothy. Mix in oil, applesauce, and all sugar. Stir in zucchini, pumpkin, and vanilla.
4. Combine flour, cinnamon, cloves, baking soda, baking powder, salt, and nuts then stir into the egg mixture. Divide batter into prepared pans.
5. Bake for 60-70 minutes or until done.
Makes 2 loaves - 30 servings total. I like eating a slice for breakfast warmed up with a dab of brummel and brown.
Number of Servings: 20
Recipe submitted by SparkPeople user SABRINAP11.
2. Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans.
3. In a large bowl, beat eggs until light and frothy. Mix in oil, applesauce, and all sugar. Stir in zucchini, pumpkin, and vanilla.
4. Combine flour, cinnamon, cloves, baking soda, baking powder, salt, and nuts then stir into the egg mixture. Divide batter into prepared pans.
5. Bake for 60-70 minutes or until done.
Makes 2 loaves - 30 servings total. I like eating a slice for breakfast warmed up with a dab of brummel and brown.
Number of Servings: 20
Recipe submitted by SparkPeople user SABRINAP11.
Nutritional Info Amount Per Serving
- Calories: 181.1
- Total Fat: 6.8 g
- Cholesterol: 31.9 mg
- Sodium: 198.9 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 3.0 g
- Protein: 3.6 g
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