Zucchini Apple Muffins/Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
4 C shredded zucchini or other summer squash1 C shredded raw carrots2 C cored shredded applemix together in a small bowl:2 large eggs1/4 C canola oil1 & 1/4 C unsweetened applesauceIn another small bowl: soak 1/2 Cup Fiber One Cerealin 3 - 4 Tbsp milkIn a large bowl measure dry ingredients:1 & 1/2 C flour1/2 C whole wheat flour1/2 C ground almond flour/meal1/2 C ground flax seed2 C Slpenda for baking1 tsp salt1 tsp cloves 1 tsp ground nutmeg1 Tbsp cinnamon1 tsp baking powder1 Tbsp baking sodaCombine egg/oil/applesauce mixture with the Fiber One cereal and milk then all all to the dry ingredients. Mix together then all all of the shredded squash, apples, & carrots. Mix well. Spray a muffin tin with cooking spray. Fill cups 2/3 full or spray two 8X4 inch loaf pans and split the batter between the two pans.
350 degree oven
Bake Muffins for approx. 25 minutes test for done when a toothpick inserted in the center comes out dry/clean.
Bake loaf pans approximately 60 minutes testing for doneness with the toothpick
Serving Size: 18 muffins or two loaves sliced into 9 pieces each
Number of Servings: 18
Bake Muffins for approx. 25 minutes test for done when a toothpick inserted in the center comes out dry/clean.
Bake loaf pans approximately 60 minutes testing for doneness with the toothpick
Serving Size: 18 muffins or two loaves sliced into 9 pieces each
Number of Servings: 18
Nutritional Info Amount Per Serving
- Calories: 142.8
- Total Fat: 6.8 g
- Cholesterol: 27.0 mg
- Sodium: 461.8 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 4.0 g
- Protein: 4.3 g
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