Pumpkin Zucchini Bread
- Number of Servings: 32
Ingredients
Directions
4 egg whites1 Tbs ground flax3 Tbs water1 cup brown sugar1 cup splenda1 cup white flour2 cups whole wheat flour1 cup canned pumpkin1 cup shredded zucchini1 cup chopped walnuts1/2 cup I can't believe it's not butter for baking1/2 cup unsweetened applesauce1 Tbsp vanilla extract1 tsp baking soda1/2 tsp baking powder1 tsp salt1/2 tsp cinnamon1/2 tsp nutmeg
In a mixing bowl, combine egg whites, flax, water, splenda,and sugar. Add pumpkin,I can't believe it's not butter, applesauce, and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. 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
Serving Size: Makes 2 loaves, 16 slices each
Number of Servings: 32
Recipe submitted by SparkPeople user PJW9899.
Serving Size: Makes 2 loaves, 16 slices each
Number of Servings: 32
Recipe submitted by SparkPeople user PJW9899.
Nutritional Info Amount Per Serving
- Calories: 108.8
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 141.5 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.7 g
- Protein: 2.7 g
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