Zucchini Vegetable Bread - muffins
- Minutes to Cook:
- Number of Servings: 20
Ingredients
3 Large Eggs4 tbls Canola/soybean Oil1/2 Cup Unsweetened Apple Sauce3 tsp Vanilla1 tsp Lemon Juice1/4 Cup Brown Sugar4 tbsp Flax Seed Meal (seeds) 4 tbsp Protein Powder, 1 Cup Splenda2 Cups Shredded Zucchini or other squash1/4 Allspice1 Tbsp Cinnamon1 tsp Salt2 tsp Baking powder1/4 tsp Baking Soda1 cup soy flour2 Cups Whole Wheat Flour4 tblsp *Flax Seed Meal (ground flax or seeds1 Pint Blueberries
Recipe makes 2, 9" loaf pans with 12 slices per loaf. 1 slice per serving.
Preheat oven to 350 and grease pans.
2.) Using hand mixer on low, mix eggs, oil, applesauce, vanilla, lemon juice and sugars. Stir in zucchini.
Add allspice, cinnamon, salt, baking powder, baking soda and flour. Mix just until blended. Do not over mix. Stir in blueberries.
Bake for 60 or so, when toothpick comes out clean.
Number of Servings: 20
Recipe submitted by SparkPeople user KATIESTYLE.
Preheat oven to 350 and grease pans.
2.) Using hand mixer on low, mix eggs, oil, applesauce, vanilla, lemon juice and sugars. Stir in zucchini.
Add allspice, cinnamon, salt, baking powder, baking soda and flour. Mix just until blended. Do not over mix. Stir in blueberries.
Bake for 60 or so, when toothpick comes out clean.
Number of Servings: 20
Recipe submitted by SparkPeople user KATIESTYLE.
Nutritional Info Amount Per Serving
- Calories: 170.9
- Total Fat: 8.6 g
- Cholesterol: 31.9 mg
- Sodium: 37.1 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 4.0 g
- Protein: 6.9 g
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