Summer Bounty Zucchini Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Directions
1 1/2 tbsp egg replacer powder 3/4 cup warm water1 tbsp ground flax1/3 cup sugar3/4 cup watermelon curd + 2 tbsp (for topping)2 tbsp canola oil1 tsp lemon juice1 tsp vanilla extract1 cup whole wheat flour1 1/4 cups crushed arrowroot cookies (or vanilla wafers)1 tsp baking powder1 tsp baking soda3/4 tsp salt1 tsp cardamom1/4 tsp ground ginger1 large, finely grated zucchini
Preheat oven to 350 F and grease a 9x5 inch loaf pan well.
In a bowl beat together egg replacer, water, sugar, watermelon curd, oil, lemon juice and vanilla until well mixed.
Add the flour, baking powder, baking soda, salt, cardamom and ginger, mixing until just combined.
Fold in the zucchini.
Bake for 1 hour, until tests done.
Serving Size: Makes one 9x5" loaf, 10 slices
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl beat together egg replacer, water, sugar, watermelon curd, oil, lemon juice and vanilla until well mixed.
Add the flour, baking powder, baking soda, salt, cardamom and ginger, mixing until just combined.
Fold in the zucchini.
Bake for 1 hour, until tests done.
Serving Size: Makes one 9x5" loaf, 10 slices
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 176.2
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 74.7 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 1.8 g
- Protein: 2.6 g
Member Reviews