Whole Grain Zucchini Bread Bars w no added sugars
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 162.2
- Total Fat: 9.8 g
- Cholesterol: 23.3 mg
- Sodium: 155.0 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.1 g
- Protein: 4.7 g
View full nutritional breakdown of Whole Grain Zucchini Bread Bars w no added sugars calories by ingredient
Introduction
We want to eliminate sugars (including honey, agave, etc) as much as possible so I have worked on this recipe for a while for something that is a treat with no added sugars. The coconut oil adds to the sweetness but has high saturated fat so another neutral oil can be used. The Amaranth Flour seems to add a little sweetness, too. This can make 24 muffins but I make it in a 9x13 in pan and cut it into 24 bars and avoid the hassle of cleaning muffin tins! We eat one a day and no more so I don't have to cook them so often! We want to eliminate sugars (including honey, agave, etc) as much as possible so I have worked on this recipe for a while for something that is a treat with no added sugars. The coconut oil adds to the sweetness but has high saturated fat so another neutral oil can be used. The Amaranth Flour seems to add a little sweetness, too. This can make 24 muffins but I make it in a 9x13 in pan and cut it into 24 bars and avoid the hassle of cleaning muffin tins! We eat one a day and no more so I don't have to cook them so often!Number of Servings: 24
Ingredients
-
2 cups King Arthur 100% organic white whole wheat flour
1 cup Organic Amaranth Flour (Bob's Red Mill)
1/4 cup Bob's Red Mill - Organic Whole Ground Flax Seed Meal
1/4 cup Wheat germ
2 Tbsp Sweet Leaf Stevia (check labels, some "stevia" has added ingredients)
1 1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1 Tbsp Cinnamon, ground
3 large Eggs
1 tsp vanilla extract
1/2 cup Coconut Oil Organic - Spectrum Naturals
3/4 cup Applesauce, unsweetened
3 cups, grated Zucchini
1 cup, chopped Walnuts
Directions
1. Preheat oven to 325
2. Mix all of the dry ingredients, including the chopped nuts, in a large bowl and mix well.
3. Heat up coconut oil in the microwave until it becomes liquid. Mix all of the wet ingredients, mixing well, then fold in the zucchini with the wet ingredients.
3. Mix the wet ingredients into the dry ingredients just enough to moisten the dry ingredients. The texture will be quite gloppy, not very liquidy.
4. Put mixture in a greased 9x13 pan or muffin tins for 24. I take a spoon-full and glop it around the edges and then in the middle and smooth it out on top without working the dough too hard where it will become tough.
5. Bake for 30 minutes or until a toothpick comes out smooth. Let cool and then cut and remove to a baking rack to cool further. Keep in refrigerator and microwave for 10 seconds or eat right from the fridge. They keep 2 weeks in an airtight container.
Serving Size: 24 muffins or bars
Number of Servings: 24
Recipe submitted by SparkPeople user COOKINELEANOR.
2. Mix all of the dry ingredients, including the chopped nuts, in a large bowl and mix well.
3. Heat up coconut oil in the microwave until it becomes liquid. Mix all of the wet ingredients, mixing well, then fold in the zucchini with the wet ingredients.
3. Mix the wet ingredients into the dry ingredients just enough to moisten the dry ingredients. The texture will be quite gloppy, not very liquidy.
4. Put mixture in a greased 9x13 pan or muffin tins for 24. I take a spoon-full and glop it around the edges and then in the middle and smooth it out on top without working the dough too hard where it will become tough.
5. Bake for 30 minutes or until a toothpick comes out smooth. Let cool and then cut and remove to a baking rack to cool further. Keep in refrigerator and microwave for 10 seconds or eat right from the fridge. They keep 2 weeks in an airtight container.
Serving Size: 24 muffins or bars
Number of Servings: 24
Recipe submitted by SparkPeople user COOKINELEANOR.