Vegan Pumpkin Zucchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
**Flax Seed Meal (ground flax), 3 tbspsugar/sugar in the raw, 1.75 cupPumpkin, canned, without salt, 1 cupApplesauce, unsweetened, 1 cup*Whole Wheat Flour, 3 cupsZucchini, 1 cup, shreddedBaking Soda, 1 tspBaking Powder, .5 tspSalt, .5 tspCinnamon, ground, .5 tspCloves, ground, .5 tspNutmeg, ground, .5 tspVanilla Extract, 1 tbsp
In a mixing bowl, combine flax eggs* and sugar. Add pumpkin, applesauce and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
*1 Flax egg-combine 1 T. ground flax with 3 T. water, let sit 5 minutes till gelled.
Serving Size: makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user RIVERMOMX3.
*1 Flax egg-combine 1 T. ground flax with 3 T. water, let sit 5 minutes till gelled.
Serving Size: makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user RIVERMOMX3.
Nutritional Info Amount Per Serving
- Calories: 235.6
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 223.6 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 5.3 g
- Protein: 4.7 g
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