Zucchini bread w/ Citrus and Ginger
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 519.6
- Total Fat: 27.6 g
- Cholesterol: 71.6 mg
- Sodium: 415.3 mg
- Total Carbs: 62.3 g
- Dietary Fiber: 5.2 g
- Protein: 9.3 g
View full nutritional breakdown of Zucchini bread w/ Citrus and Ginger calories by ingredient
Introduction
This is not a low calorie snack. Rather, take it when you need something that will give a good boost of cal's with some protein. I made them as a lunch replacement for a camping event. It was far too hot to cook, but we needed calories to keep moving throughout our day. This is not a low calorie snack. Rather, take it when you need something that will give a good boost of cal's with some protein. I made them as a lunch replacement for a camping event. It was far too hot to cook, but we needed calories to keep moving throughout our day.Number of Servings: 24
Ingredients
-
4 Lrg Egg,
1 1/4 C Canola Oil
1 1/3 C Sugar
3/4 C Orange Juice
2 tsp Vanilla Extract
2 C Spelt Flour (
2.5 C All-Purpose Flour
1 tsp Salt
8 tbsp Flaxseed Meal
3 tsp Baking Powder
1 tsp Baking Soda
3 1/2 C Shredded Zucchini
1.5 tsp Cinnamon, ground
3 tsp Lemon Zest, Fresh
6 tsp Orange Zest, Fresh
3 tsp Ginger Root, Fresh grated
2 tbsp Lemon Juice, Fresh Squeezed
Directions
Pre-heat oven to 350*
beat eggs until foamy, add oil, and beat again, then all the other liquids., beat again. Fold in the the zucchini. Combine the dry ingredients (including the zests, ) in a separate bowl. Pour wet into dry, stir until evenly moist.
Spray tins with non-stick or line with papers.
fill to nearly the top
Cook until the tops spring back and/or a skewer comes back clean.
allow to cool in tins for 10 minutes then remove to racks until completely cooled.
Store in fridge/freezer.
Serving Size: This ideally make 24 *large* or 12 JUMBO, (as in meal replacing) muffins
Number of Servings: 24
Recipe submitted by SparkPeople user -MAC-KENZIE.
beat eggs until foamy, add oil, and beat again, then all the other liquids., beat again. Fold in the the zucchini. Combine the dry ingredients (including the zests, ) in a separate bowl. Pour wet into dry, stir until evenly moist.
Spray tins with non-stick or line with papers.
fill to nearly the top
Cook until the tops spring back and/or a skewer comes back clean.
allow to cool in tins for 10 minutes then remove to racks until completely cooled.
Store in fridge/freezer.
Serving Size: This ideally make 24 *large* or 12 JUMBO, (as in meal replacing) muffins
Number of Servings: 24
Recipe submitted by SparkPeople user -MAC-KENZIE.