Zucchini bread w/ Citrus and Ginger
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 Lrg Egg, 1 1/4 C Canola Oil 1 1/3 C Sugar 3/4 C Orange Juice 2 tsp Vanilla Extract2 C Spelt Flour (2.5 C All-Purpose Flour 1 tsp Salt 8 tbsp Flaxseed Meal 3 tsp Baking Powder 1 tsp Baking Soda 3 1/2 C Shredded Zucchini 1.5 tsp Cinnamon, ground 3 tsp Lemon Zest, Fresh6 tsp Orange Zest, Fresh3 tsp Ginger Root, Fresh grated 2 tbsp Lemon Juice, Fresh Squeezed
Pre-heat oven to 350*
beat eggs until foamy, add oil, and beat again, then all the other liquids., beat again. Fold in the the zucchini. Combine the dry ingredients (including the zests, ) in a separate bowl. Pour wet into dry, stir until evenly moist.
Spray tins with non-stick or line with papers.
fill to nearly the top
Cook until the tops spring back and/or a skewer comes back clean.
allow to cool in tins for 10 minutes then remove to racks until completely cooled.
Store in fridge/freezer.
Serving Size: This ideally make 24 *large* or 12 JUMBO, (as in meal replacing) muffins
Number of Servings: 24
Recipe submitted by SparkPeople user -MAC-KENZIE.
beat eggs until foamy, add oil, and beat again, then all the other liquids., beat again. Fold in the the zucchini. Combine the dry ingredients (including the zests, ) in a separate bowl. Pour wet into dry, stir until evenly moist.
Spray tins with non-stick or line with papers.
fill to nearly the top
Cook until the tops spring back and/or a skewer comes back clean.
allow to cool in tins for 10 minutes then remove to racks until completely cooled.
Store in fridge/freezer.
Serving Size: This ideally make 24 *large* or 12 JUMBO, (as in meal replacing) muffins
Number of Servings: 24
Recipe submitted by SparkPeople user -MAC-KENZIE.
Nutritional Info Amount Per Serving
- Calories: 519.6
- Total Fat: 27.6 g
- Cholesterol: 71.6 mg
- Sodium: 415.3 mg
- Total Carbs: 62.3 g
- Dietary Fiber: 5.2 g
- Protein: 9.3 g
Member Reviews