Vegan Pumpkin Zucchini Bread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 235.6
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 223.6 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 5.3 g
  • Protein: 4.7 g

View full nutritional breakdown of Vegan Pumpkin Zucchini Bread calories by ingredient



Number of Servings: 12

Ingredients

    **Flax Seed Meal (ground flax), 3 tbsp
    sugar/sugar in the raw, 1.75 cup
    Pumpkin, canned, without salt, 1 cup
    Applesauce, unsweetened, 1 cup
    *Whole Wheat Flour, 3 cups
    Zucchini, 1 cup, shredded
    Baking Soda, 1 tsp
    Baking Powder, .5 tsp
    Salt, .5 tsp
    Cinnamon, ground, .5 tsp
    Cloves, ground, .5 tsp
    Nutmeg, ground, .5 tsp
    Vanilla Extract, 1 tbsp

Directions

In a mixing bowl, combine flax eggs* and sugar. Add pumpkin, applesauce and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

*1 Flax egg-combine 1 T. ground flax with 3 T. water, let sit 5 minutes till gelled.

Serving Size: makes 12 slices

Number of Servings: 12

Recipe submitted by SparkPeople user RIVERMOMX3.