Summer Squash Bread
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,855.3
- Total Fat: 37.9 g
- Cholesterol: 186.0 mg
- Sodium: 826.2 mg
- Total Carbs: 369.9 g
- Dietary Fiber: 18.3 g
- Protein: 38.8 g
View full nutritional breakdown of Summer Squash Bread calories by ingredient
Introduction
This recipe uses yellow squash or zucchini equally well. This recipe uses yellow squash or zucchini equally well.Number of Servings: 1
Ingredients
-
1 cup Wheat flour, white, all-purpose, enriched, calcium-fortified
2 serving Bob's Red Mill Almond Flour - per 1/4 Cup
.5 cup Applesauce, unsweetened
1 large Egg, fresh, whole, raw
1 cup Granulated Sugar
18 tsp Splenda
1 tsp Cinnamon, ground
.5 tsp Nutmeg, ground
1.5 cup Squash - Yellow and Zucchini
1.5 tsp Baking Powder
.5 cup Oats, Quaker (1 cup dry oats)
Directions
Set oven to 325 and grease a loaf pan.
Combine flours and baking powder. Set aside.
Grate the squash.
Combine the egg, sugar, Splenda, applesauce, cinnamon, nutmeg, and grated squash. Stir in the flour mixture and stir only enough to combine. Pour into the prepared pan, sprinkle the oats on top. Bake for 55-60 minutes.
Serving Size: Makes 12 servings
Number of Servings: 1
Recipe submitted by SparkPeople user BLUECABIN.
Combine flours and baking powder. Set aside.
Grate the squash.
Combine the egg, sugar, Splenda, applesauce, cinnamon, nutmeg, and grated squash. Stir in the flour mixture and stir only enough to combine. Pour into the prepared pan, sprinkle the oats on top. Bake for 55-60 minutes.
Serving Size: Makes 12 servings
Number of Servings: 1
Recipe submitted by SparkPeople user BLUECABIN.