Zucchini Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 249.5
- Total Fat: 13.8 g
- Cholesterol: 16.1 mg
- Sodium: 164.0 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 2.8 g
- Protein: 4.5 g
View full nutritional breakdown of Zucchini Bread calories by ingredient
Introduction
This moist zucchini bread is perfect with morning coffee or as dinner dessert. Although there is no refined sugar in this recipe, it’s a special treat to be eaten in moderation, just as you would all desserts. The great thing about healthy breads and all desserts with clean, whole ingredients is the ability to indulge without feeling guilty about your health. The treats are still meant for occasional enjoyment, but you can eat them knowing you are not putting dangerous chemicals into your body. This moist zucchini bread is perfect with morning coffee or as dinner dessert. Although there is no refined sugar in this recipe, it’s a special treat to be eaten in moderation, just as you would all desserts. The great thing about healthy breads and all desserts with clean, whole ingredients is the ability to indulge without feeling guilty about your health. The treats are still meant for occasional enjoyment, but you can eat them knowing you are not putting dangerous chemicals into your body.Number of Servings: 12
Ingredients
-
0.33 cup Coconut Oil
0.75 cup Honey
1 large Egg, fresh, whole, raw
1 cup, sliced Zucchini
1 tsp Vanilla Extract
0.5 cup Dannon - Greek Yogurt - Plain
1.5 cup Flour - Unbleached White Whole Wheat (by CSIENK)
0.25 tsp Salt
1 tsp Baking Soda
1 tsp Cinnamon, ground
1 cup, chopped Pecans
Directions
Preheat oven to 325 degrees F.
NOTE: The fats in this recipe are primarily from heart healthy Omega 3's in the nuts. To reduce the saturated fat to 2 grams per slice, simply leave out the nuts.
In a large mixing bowl, cream coconut oil and honey. Add egg, zucchini, yogurt, and vanilla, mix on low until combined.
Combine dry ingredients and add to batter. Mix on medium speed just until combined. Stir in nuts.
Spray a standard size loaf pan with non-stick cooking spray. Pour batter into loaf pan. Bake 50-55 minutes or until a fork inserted in the center of the loaf comes out clean.
Allow to cool 15 minutes in pan before removing and cooling completely on a wire rack.
Cut into slices.
Serving Size: 1
Number of Servings: 12
Recipe submitted by SparkPeople user LOVEYDUB.
NOTE: The fats in this recipe are primarily from heart healthy Omega 3's in the nuts. To reduce the saturated fat to 2 grams per slice, simply leave out the nuts.
In a large mixing bowl, cream coconut oil and honey. Add egg, zucchini, yogurt, and vanilla, mix on low until combined.
Combine dry ingredients and add to batter. Mix on medium speed just until combined. Stir in nuts.
Spray a standard size loaf pan with non-stick cooking spray. Pour batter into loaf pan. Bake 50-55 minutes or until a fork inserted in the center of the loaf comes out clean.
Allow to cool 15 minutes in pan before removing and cooling completely on a wire rack.
Cut into slices.
Serving Size: 1
Number of Servings: 12
Recipe submitted by SparkPeople user LOVEYDUB.