Banana-Zucchini Bread Modified

Name: Banana-Zucchini Bread Modified Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 30
Ingredients: Egg Substitute - equivalent o 4 eggs; 2 Cups - Splenda for baking; 1 Cup Canola Oil; 2 medium ripe bananas (mashed - about 1 Cup); 1 1/2 Cups white flour; 1 1/2 cups whole wheat flour; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 1/2 tsp ground cinnamon; 1 tsp salt; 1 1/2 Cups shredded unpeeled zucchini; 1 Cup chopped pecans

Minutes to Prepare: 20
Minutes to Cook: 50

Number of Servings: 30

Ingredients

Egg Substitute - equivalent o 4 eggs2 Cups - Splenda for baking1 Cup Canola Oil2 medium ripe bananas (mashed - about 1 Cup)1 1/2 Cups white flour1 1/2 cups whole wheat flour1 1/2 tsp baking powder1 1/2 tsp baking soda1 1/2 tsp ground cinnamon1 tsp salt1 1/2 Cups shredded unpeeled zucchini1 Cup chopped pecans

Directions

In a bowl, beat eggs. Blend in Splenda and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined.

Pour into two greased 9-in. x 5 in. loaf pans. Bake at 350 degrees for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely. Yield: 2 loaves.

If not needed imediately, Wrapp and freeze one loaf o enjoy later.

Number of Servings: 30

Recipe submitted by SparkPeople user RKELLER59.

Servings Per Recipe: 30

Nutritional Info Amount Per Serving