Zucchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Natural Cooking Spray1 1/2 cups whole wheat pastry flour1/2 Tsp. Salt1 Tsp. Baking Soda1/2 Tsp. Baking Powder1 Tsp. Cinnamon1/2 Tsp. freshly grated nutmeg1/2 Tsp. Allspice1 egg1/3 Cu p Canola Oil1/3 Cup Unsweetened Applesauce2 Tbsp. Nonfat Plain Yogurt3/4 Splenda FOR COOKING AND BAKING2 Tsp. Vanilla Extract1 Cup Grated Zucchini1/2 Cup finely Chopped Walnuts
Preheat oven to 325 degrees F. Spray 8 inch loaf pan with natural cooking spray and set aside.
In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon, nutmeg, and allspice. In a separate bowl, whisk together egg, oil, applesauce, yogurt, Splenda and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts and then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes. Cool in pan on rack for 30 minutes and then remove bread from pan and continue cooling on rack.
This recipe makes 16 1/2 inch thick slices.
Number of Servings: 16
Recipe submitted by SparkPeople user LAVENDERLILY.
In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon, nutmeg, and allspice. In a separate bowl, whisk together egg, oil, applesauce, yogurt, Splenda and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts and then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes. Cool in pan on rack for 30 minutes and then remove bread from pan and continue cooling on rack.
This recipe makes 16 1/2 inch thick slices.
Number of Servings: 16
Recipe submitted by SparkPeople user LAVENDERLILY.
Nutritional Info Amount Per Serving
- Calories: 166.7
- Total Fat: 7.6 g
- Cholesterol: 15.5 mg
- Sodium: 174.4 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 1.9 g
- Protein: 2.8 g
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