Zucchini Bread
- Number of Servings: 12
Ingredients
1 cup whole-wheat flour2 cups oats milled to flour1 tablespoon cinnamon1 ½ teaspoons baking soda¼ teaspoon baking powder½ teaspoon salt3 eggs¾ coconut oil½ cup honey1 teaspoon vanilla3 cups grated zucchini1 cup chopped nuts (optional)
1.Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
2.Blend the dry ingredients.
3.Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
4.Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin. - If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans. - For one larger loaf pan bake for 50 – 60 minutes. - For muffins bake for 15 – 20 minutes.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KATNIDA.
2.Blend the dry ingredients.
3.Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
4.Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin. - If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans. - For one larger loaf pan bake for 50 – 60 minutes. - For muffins bake for 15 – 20 minutes.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KATNIDA.
Nutritional Info Amount Per Serving
- Calories: 269.8
- Total Fat: 16.1 g
- Cholesterol: 46.5 mg
- Sodium: 285.9 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 3.2 g
- Protein: 5.0 g
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