Whole Wheat Zucchini Nut Bread

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Nutritional Info

Servings Per Recipe: 36
Amount Per Serving
Calories: 102.1

Total Fat: 3.0 g
Cholesterol: 17.7 mg
Sodium: 111.2 mg
Total Carbs: 17.8 g
Dietary Fiber: 1.9 g
Protein: 2.3 g

View full nutritional breakdown of Whole Wheat Zucchini Nut Bread calories by ingredient

Introduction

This is a recipe adapted to be healthier then your regular white flour, vegetable oil recipe. If you use egg beaters instead of regular eggs and splenda for part or all of the sugar I am sure you could scale the calories down even more.

Egg to Liquid Egg Substitute Conversion:

• 1 egg = 1/4 cup egg substitute = 3 Egg Whites
• 2 eggs = 1/2 cup egg substitute = 6 Egg Whites
• 4 eggs = 1 cup egg substitute
• 8 eggs = 1 pint carton egg substitute

3 egg whites would equal 1/4 c Egg Beaters This is a recipe adapted to be healthier then your regular white flour, vegetable oil recipe. If you use egg beaters instead of regular eggs and splenda for part or all of the sugar I am sure you could scale the calories down even more.

Egg to Liquid Egg Substitute Conversion:

• 1 egg = 1/4 cup egg substitute = 3 Egg Whites
• 2 eggs = 1/2 cup egg substitute = 6 Egg Whites
• 4 eggs = 1 cup egg substitute
• 8 eggs = 1 pint carton egg substitute

3 egg whites would equal 1/4 c Egg Beaters

Minutes to Prepare: 15

Number of Servings: 36

Ingredients

• Applesauce, unsweetened, 1 cup

• Zucchini, 3 cup, sliced

• Whole Wheat Flour, 3 cup

• Granulated Sugar, 1.5 cup

• Salt, 1 tsp

• Cinnamon, ground, 2 tsp

• Baking Powder, 3 tsp

• Pecans, 1 cup, chopped

• Vanilla Extract, 3 tsp

• Egg, fresh, 3 large

Directions

Grease and flour two loaf pans. Preheat oven to 350degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, applesauce, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well.

Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.

Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Makes approximately 36 servings or 18 slices per one loaf.

Number of Servings: 36

Recipe submitted by SparkPeople user DAOXIANMOM.