- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 117.6
- Total Fat: 7.2 g
- Cholesterol: 19.8 mg
- Sodium: 148.3 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 1.5 g
- Protein: 2.8 g
IntroductionI altered the original recipe to lower calorie and fat content. Use of 50/50 wheat flour makes a more dense bread. This is a great way to use the fresh zucchini from the garden before they spoil. I altered the original recipe to lower calorie and fat content. Use of 50/50 wheat flour makes a more dense bread. This is a great way to use the fresh zucchini from the garden before they spoil.
3 cups: 50/50 Wheat & White Flour - Hodgson Mill
2 tsp: Baking Soda
1/2 tsp: Baking Powder
1/2 tsp: Salt
3/4 cup: Pecans finely chopped
2 cups: Splenda for baking (not the blend)
1/2 cup: Applesauce unsweetened
1/2 cup: Canola Oil
2 tsp: Vanilla Extract
2 cups: Zucchini shredded
1 cup: Crushed Pineapple drained and excess liquid squeezed out
I used applesauce to partially substitute for oil. Rule of thumb is 1 cup of oil use 1/2 oil and 1/2 applesauce. This can be experimented with adding more applesauce as desired. It may alter the texture by making the bread gummy if you use to much.
Beat eggs lightly in a large mixing bowl; add splenda, oil, applesauce and vanilla; beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened.
Spoon batter into 2 well greased and floured 8x4x3 inch loafpans. Bake at 350 degrees for 1 hour or until done. Cool 10 minutes in pans; turn out on rack and allow bread to cool completely.
Serving Size: Makes 2-8"loafs with 14 1/2 inch slices per loaf
Number of Servings: 28
Recipe submitted by SparkPeople user VICKIELL02.