Eleanor's Zucchini Bread

Eleanor's Zucchini Bread
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 188.0
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 203.4 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 5.0 g

View full nutritional breakdown of Eleanor's Zucchini Bread calories by ingredient
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Introduction

This is my mother's recipe with one substitution - egg beaters instead of eggs. It is rich, delicious and tastes like home. There are other recipes in the Spark database with less sugar, fewer calories, but this is the real deal. This is my mother's recipe with one substitution - egg beaters instead of eggs. It is rich, delicious and tastes like home. There are other recipes in the Spark database with less sugar, fewer calories, but this is the real deal.
Number of Servings: 20

Ingredients

    2 tsp Cinnamon, ground
    1 tsp Salt
    2 tbsp Vanilla Extract
    2 1tsp Canola Oil
    3 cup, Shredded Zucchini
    1 cup, chopped Walnuts
    3 tsp Baking Powder
    1.75 cup Granulated Sugar
    1.25 cup Wheat germ, crude
    0.5 cup Egg substitute, liquid (Egg Beaters)
    2 cup Unbleached White Whole Wheat Flour

Tips

Be sure to shred the zucchini - using a cheese grater or food processor - and then roll in a towel or paper towel to squeeze out some of the moisture.


Directions

Mix together wheat germ, flour, baking powder salt, cinnamon and nuts.

Mix together sugar, egg beaters, oil and vanilla in a separate bowl. When combined, continue mixing and slowly add zucchini.

Stir in the dry ingredients and blend well. Pour into two standard sized bread pans that have been sprayed with cooking spray.

Bake at 350 degrees for 1 hour. If your bread pans are glass, the loaves will take another 5-10 minutes to bake. Let it cool for 15 minutes before cutting - if you can. ;-)

Serving Size: Makes two loaves. Serving size is 1/12th of a loaf.

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