Zucchini Bread
- Number of Servings: 21
Ingredients
2 cups all-purpose flour2 cups whole wheat flour3 teaspoons baking soda1 tsp baking powder 1 1/2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon salt2 eggs1/2 cup canola oil1 1/2 cups unsweetened applesauce1/4 cup honey1 cup packed brown sugar1 teaspoon vanilla extract3 cups shredded zucchini1/3 cup almonds
1. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large mixing bowl, beat the eggs until frothy. Add the oil, applesauce, sugar, honey and vanilla; beat until blended. Stir into dry ingredients just until moistened. Fold in the zucchini and almonds.
2. Pour into 21 mini loaf pans coated with nonstick cooking spray. Bake at 350 degrees F for 37-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Number of Servings: 21
Recipe submitted by SparkPeople user STEPHIECOM.
2. Pour into 21 mini loaf pans coated with nonstick cooking spray. Bake at 350 degrees F for 37-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Number of Servings: 21
Recipe submitted by SparkPeople user STEPHIECOM.
Nutritional Info Amount Per Serving
- Calories: 212.2
- Total Fat: 7.0 g
- Cholesterol: 20.2 mg
- Sodium: 242.7 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 2.9 g
- Protein: 4.0 g
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