Banana-Zucchini Bread Modified
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 187.4
- Total Fat: 10.4 g
- Cholesterol: 0.1 mg
- Sodium: 180.9 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.0 g
- Protein: 2.8 g
View full nutritional breakdown of Banana-Zucchini Bread Modified calories by ingredient
Introduction
Modified with sugar subsitiute and whole wheat flour Modified with sugar subsitiute and whole wheat flourNumber of Servings: 30
Ingredients
-
Egg Substitute - equivalent o 4 eggs
2 Cups - Splenda for baking
1 Cup Canola Oil
2 medium ripe bananas (mashed - about 1 Cup)
1 1/2 Cups white flour
1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt
1 1/2 Cups shredded unpeeled zucchini
1 Cup chopped pecans
Directions
In a bowl, beat eggs. Blend in Splenda and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined.
Pour into two greased 9-in. x 5 in. loaf pans. Bake at 350 degrees for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely. Yield: 2 loaves.
If not needed imediately, Wrapp and freeze one loaf o enjoy later.
Number of Servings: 30
Recipe submitted by SparkPeople user RKELLER59.
Pour into two greased 9-in. x 5 in. loaf pans. Bake at 350 degrees for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely. Yield: 2 loaves.
If not needed imediately, Wrapp and freeze one loaf o enjoy later.
Number of Servings: 30
Recipe submitted by SparkPeople user RKELLER59.