Low -Sugar Zuchini Spice Bread
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 C (packed) grated zucchini6 Tbs Smart Balance 50/50 butter blend(melted)1/3 C sugar2 Eggs2 tsp Vanilla Extract1 C unbleached white flour1C whole-wheat flour1/4 C ground flax meal1 tsp salt3 tsp baking powder1/2 tsp ground nutmeg1/2 tsp allspice1 1/2 tsp cinnamon2/3 C dried, sweetened cranberries1 C chopped walnuts
Preheat oven to 350 degrees. Lightly grease bottom of a standard-size loaf pan.
Squeeze out excess moisture from zucchini and set aside.
Beat together melted butter and sugar until well incorporated and sugar begins to dissolve.
Add eggs one at a time, beating well after each addition, and then beating again until moisture is very smooth and light yellow in color.
Stir in vanilla and flax meal.
In a seperate bowl, sift together the dry ingredients.
Add the sifted dry ingredients, alternately with the zucchini, to the butter-and egg mixture, beginning and ending with the dry.
Stir in nuts and cranberries.
Spread the batter into the prepared pan. Bake 50 to 60 minutes, or untill knife inserted all the way into the center comes out clean, and top is nicely browned. Remove bread from pan after about 10 minutes of cooling, and then continue to cool on a rack for another 30 minutes...if you can!
Number of Servings: 12
Recipe submitted by SparkPeople user CJISHEALTHY.
Squeeze out excess moisture from zucchini and set aside.
Beat together melted butter and sugar until well incorporated and sugar begins to dissolve.
Add eggs one at a time, beating well after each addition, and then beating again until moisture is very smooth and light yellow in color.
Stir in vanilla and flax meal.
In a seperate bowl, sift together the dry ingredients.
Add the sifted dry ingredients, alternately with the zucchini, to the butter-and egg mixture, beginning and ending with the dry.
Stir in nuts and cranberries.
Spread the batter into the prepared pan. Bake 50 to 60 minutes, or untill knife inserted all the way into the center comes out clean, and top is nicely browned. Remove bread from pan after about 10 minutes of cooling, and then continue to cool on a rack for another 30 minutes...if you can!
Number of Servings: 12
Recipe submitted by SparkPeople user CJISHEALTHY.
Nutritional Info Amount Per Serving
- Calories: 253.3
- Total Fat: 14.1 g
- Cholesterol: 41.7 mg
- Sodium: 391.9 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 2.9 g
- Protein: 5.4 g
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