NLK's Zucchini Bread #3 (Doubled)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 196.1
- Total Fat: 1.5 g
- Cholesterol: 19.8 mg
- Sodium: 189.2 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 4.5 g
- Protein: 6.0 g
View full nutritional breakdown of NLK's Zucchini Bread #3 (Doubled) calories by ingredient
Introduction
3rd version. Originally borrowed from another SP user. Added vanilla NF yogurt this time instead of sour cream, used Splenda Brown Sugar Blend and used grated fresh apples for half of the amount required of applesauce. Made double the quantity this time and froze most of them.3rd version. Originally borrowed from another SP user. Added vanilla NF yogurt this time instead of sour cream, used Splenda Brown Sugar Blend and used grated fresh apples for half of the amount required of applesauce. Made double the quantity this time and froze most of them.
Number of Servings: 28
Ingredients
-
1 cup of egg substitute or Liquid Egg Whites (equivalent to 4 eggs total)
3 eggs
2 cups Splenda Brown Sugar Blend
2 cups sucralose (Splenda)
5 medium Zucchini, grated (approx 881 g)
1 cup Applesauce, unsweetened
2 medium apples, cored, cut into quarters, and grated (approx 245 g)
1 tbsp Vanilla extract
1 tbsp Almond extract
3/4 cup vanilla or plain NF Greek yogurt or fat free sour cream (approx 175 g)
1/2 cup flaxseed meal (approx 37g)
2 tsp Baking Soda
4 tsp Baking Powder
6 cups whole wheat Flour
4 tsp cinnamon
Directions
1. Mix egg substitute, eggs, Brown Sugar Blend, and sucralose.
2. Add Zucchini, apples, Applesauce, extracts, and yogurt (or sour cream), mix well.
3. Add dry ingredients slowly, mix well.
4. Spray muffin cups and loaf pans with cooking spray.
5. Pour mix into 12 muffin cups and 2 loaf pans.
6. Bake at 350 for 25-30 min (for the muffins) or until knife comes out clean. For the loaf pans, increase baking time to 45-60 minutes.
User Suggestions & Comments
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1) I used brown sugar blend in place of regular brown sugar and topped with reg sugar.
2) I used brown sugar blend and added 1/4 cup flax seed. They are absolutely delicious!
3) I made these the other day, and added .5 cup walnuts, for 150 calories per muffin and 1.9g of fat.
4) Very tasty- I added cranberries for extra flavor
5) i added chocolate chips and used the splenda brown sugar blend for less calories. yummy!
6) I make these all the time, you can also add chocolate chips, dried cranberries, raisins, chopped almonds, etc.
7) Loved them! Perfect way to use up the zuke from my CSA box. I added raisins.
8) I made these last night, froze half for on the go snacks.
Serving Size: Makes 12 muffins and 16 generous loaf slices.
Number of Servings: 28
Recipe submitted by SparkPeople user PARTSBANK.
2. Add Zucchini, apples, Applesauce, extracts, and yogurt (or sour cream), mix well.
3. Add dry ingredients slowly, mix well.
4. Spray muffin cups and loaf pans with cooking spray.
5. Pour mix into 12 muffin cups and 2 loaf pans.
6. Bake at 350 for 25-30 min (for the muffins) or until knife comes out clean. For the loaf pans, increase baking time to 45-60 minutes.
User Suggestions & Comments
---------------------------------------------
1) I used brown sugar blend in place of regular brown sugar and topped with reg sugar.
2) I used brown sugar blend and added 1/4 cup flax seed. They are absolutely delicious!
3) I made these the other day, and added .5 cup walnuts, for 150 calories per muffin and 1.9g of fat.
4) Very tasty- I added cranberries for extra flavor
5) i added chocolate chips and used the splenda brown sugar blend for less calories. yummy!
6) I make these all the time, you can also add chocolate chips, dried cranberries, raisins, chopped almonds, etc.
7) Loved them! Perfect way to use up the zuke from my CSA box. I added raisins.
8) I made these last night, froze half for on the go snacks.
Serving Size: Makes 12 muffins and 16 generous loaf slices.
Number of Servings: 28
Recipe submitted by SparkPeople user PARTSBANK.