Zucchini Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 156.5
- Total Fat: 7.9 g
- Cholesterol: 26.6 mg
- Sodium: 186.8 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 2.5 g
- Protein: 3.4 g
View full nutritional breakdown of Zucchini Bread calories by ingredient
Introduction
For those of you who try to avoid refined sugar and flours, this recipe works pretty good. This is the only way I can get zucchini into my five year old. He asks me to make this all the time. For those of you who try to avoid refined sugar and flours, this recipe works pretty good. This is the only way I can get zucchini into my five year old. He asks me to make this all the time.Number of Servings: 16
Ingredients
-
2 eggs
1/3 c applesauce (unsweetened)
1/3 c olive or canola oil
1/3-1/2 c honey or agave
1/2 tsp vanilla
1 1/3 c grated and drained zucchini
1 c whole wheat flour
1 c oat flour
4 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 c sliced almonds
Directions
Combine wet ingredients in bowl; stir in zucchini.
Combine dry ingredients in small bowl. Add to batter. Stir until moistened. Turn into greased loaf pan (can use two separate pans, just decrease bake time). Bake in 350 F oven for 30 to 40 minutes until inserted wooden pick comes out clean. Let cool. Cut into 8 slices, then cut in half for a total of 16.
Number of Servings: 16
Recipe submitted by SparkPeople user PAMELAW0.
Combine dry ingredients in small bowl. Add to batter. Stir until moistened. Turn into greased loaf pan (can use two separate pans, just decrease bake time). Bake in 350 F oven for 30 to 40 minutes until inserted wooden pick comes out clean. Let cool. Cut into 8 slices, then cut in half for a total of 16.
Number of Servings: 16
Recipe submitted by SparkPeople user PAMELAW0.