Pumpkin Zucchini Bread
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 108.8
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 141.5 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.7 g
- Protein: 2.7 g
View full nutritional breakdown of Pumpkin Zucchini Bread calories by ingredient
Introduction
A yummy bread that you don't have to feel guilty about eating! A yummy bread that you don't have to feel guilty about eating!Number of Servings: 32
Ingredients
-
4 egg whites
1 Tbs ground flax
3 Tbs water
1 cup brown sugar
1 cup splenda
1 cup white flour
2 cups whole wheat flour
1 cup canned pumpkin
1 cup shredded zucchini
1 cup chopped walnuts
1/2 cup I can't believe it's not butter for baking
1/2 cup unsweetened applesauce
1 Tbsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
Tips
You can use all whole wheat flour if you like. I prefer to keep some white flour for a better texture.
Directions
In a mixing bowl, combine egg whites, flax, water, splenda,and sugar. Add pumpkin,I can't believe it's not butter, applesauce, and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. 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
Serving Size: Makes 2 loaves, 16 slices each
Number of Servings: 32
Recipe submitted by SparkPeople user PJW9899.
Serving Size: Makes 2 loaves, 16 slices each
Number of Servings: 32
Recipe submitted by SparkPeople user PJW9899.