Zucchini Apple Muffins/Bread

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 142.8
  • Total Fat: 6.8 g
  • Cholesterol: 27.0 mg
  • Sodium: 461.8 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.3 g

View full nutritional breakdown of Zucchini Apple Muffins/Bread calories by ingredient
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Number of Servings: 18


    4 C shredded zucchini or other summer squash
    1 C shredded raw carrots
    2 C cored shredded apple

    mix together in a small bowl:
    2 large eggs
    1/4 C canola oil
    1 & 1/4 C unsweetened applesauce

    In another small bowl:
    soak 1/2 Cup Fiber One Cereal
    in 3 - 4 Tbsp milk

    In a large bowl measure dry ingredients:
    1 & 1/2 C flour
    1/2 C whole wheat flour
    1/2 C ground almond flour/meal
    1/2 C ground flax seed
    2 C Slpenda for baking
    1 tsp salt
    1 tsp cloves
    1 tsp ground nutmeg
    1 Tbsp cinnamon
    1 tsp baking powder
    1 Tbsp baking soda

    Combine egg/oil/applesauce mixture with the Fiber One cereal and milk then all all to the dry ingredients. Mix together then all all of the shredded squash, apples, & carrots. Mix well.

    Spray a muffin tin with cooking spray. Fill cups 2/3 full or spray two 8X4 inch loaf pans and split the batter between the two pans.


350 degree oven

Bake Muffins for approx. 25 minutes test for done when a toothpick inserted in the center comes out dry/clean.

Bake loaf pans approximately 60 minutes testing for doneness with the toothpick

Serving Size: 18 muffins or two loaves sliced into 9 pieces each

Number of Servings: 18

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