Zucchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 tsp Cinnamon, ground 1 tsp Cloves, ground 1/2 tsp Salt 1/2 cup Canola Oil 1 cup, chopped Walnuts 2 tsp Baking Soda 1/2 cup Honey 1 cup Oats, Quaker (1 cup dry oats) 2 cups Whole Wheat Flour 1 1/2 cup *Smucker's Sugar Free Breakfast SYRUP 3 1/2 cup Squash - Yellow or zucchini, pureed, about 3 medium1/3 cup Swerve granular natural sweetener 1 cup Ocean Spray Crasins 2 cups all purpose flour
Cut up raw zucchini in to small pieces, put in food processor and puree till mostly liquid, measure out 3 1/2 Cups. Preheat oven to 325F. Combine honey, breakfast syrup, oil, zucchini puree, salt, cinnamon, cloves, swerve and baking soda in a large bowl. Mix well. Stir in remaining ingredients.
Spoon into 2 well oiled loaf tins or one large well oiled pullman loaf pan. Bake 1 hour or until done - test with toothpick in center. Baking time will vary with pan sizes. Cool in pan 20 minutes before turning out onto a rack.
Serving Size: 2 - 8x4 loaf pans or 1 large pullman loaf - 16x4X4
Spoon into 2 well oiled loaf tins or one large well oiled pullman loaf pan. Bake 1 hour or until done - test with toothpick in center. Baking time will vary with pan sizes. Cool in pan 20 minutes before turning out onto a rack.
Serving Size: 2 - 8x4 loaf pans or 1 large pullman loaf - 16x4X4
Nutritional Info Amount Per Serving
- Calories: 199.3
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 177.0 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 2.9 g
- Protein: 3.8 g
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