Zucchini Pumpkin Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 200.0
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 286.5 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 2.1 g
- Protein: 3.3 g
View full nutritional breakdown of Zucchini Pumpkin Bread calories by ingredient
Introduction
Great way to use up zucchini in the summer or left over pumpkin from the holidays. Great way to use up zucchini in the summer or left over pumpkin from the holidays.Number of Servings: 12
Ingredients
-
3 egg whites, beaten
1 c. sugar
1/2 c. canned pumpkin
1/2 c. margarine
1/2 T. vanilla
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground clove
1/2 c. grated zucchini
Directions
Preheat the the oven to 350*.
Combine the egg whites with the sugar and mix. Add the pumpkin, butter, vanilla and mix until smooth. Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, clove, and mix until smooth. Add zucchini and mix in thoroughly.
Bake for one hour or until an inserted knife comes out clean.
Serving Size: 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user DEJAUVOUS.
Combine the egg whites with the sugar and mix. Add the pumpkin, butter, vanilla and mix until smooth. Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, clove, and mix until smooth. Add zucchini and mix in thoroughly.
Bake for one hour or until an inserted knife comes out clean.
Serving Size: 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user DEJAUVOUS.