Modified Wyoming Zucchini Bread
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 114.5
- Total Fat: 3.0 g
- Cholesterol: 0.1 mg
- Sodium: 141.3 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 0.8 g
- Protein: 2.7 g
View full nutritional breakdown of Modified Wyoming Zucchini Bread calories by ingredient
Introduction
I took a good recipe and made it a little more heart healthy for my mom who just had a heart attack and dad - they are both watching their sugar intake - so I cut the amount of sugar down ( I avoid artificial sweeteners.) I took a good recipe and made it a little more heart healthy for my mom who just had a heart attack and dad - they are both watching their sugar intake - so I cut the amount of sugar down ( I avoid artificial sweeteners.)Number of Servings: 30
Ingredients
-
2 Cups shredded raw zucchini with skin
1 1/4 cups sugar
1 t vanilla
3 cups flour
1 t baking soda
3 t baking powder
1/2 t salt
1 cup unsweetened applesauce
1 t cinnamon
1 t ground ginger
1 t ground cloves
1 t nutmeg
3/4 cup egg beaters (or you can use 3 eggs)
1 cup chopped nuts
(golden raisins make a nice addition - but not figured in to the nutritional information)
Directions
Heat oven to 325, grease and flour loaf pans ( I tried sprinkling a little sugar instead and they came right out w/out the powdery look).For portion control I used 5 mini loaf pans.
Sift together the flour, baking powder, baking soda, salt, and spices in a bowl.
In a large bowl combine the zucchini, sugar, vanilla, egg beaters and applesauce. Add the dry ingredients and mix by hand well. Add the chopped nuts and raisins if you like.
Pour into prepared loaf pans. Bake approx. 1 hour - do the toothpick test.
When cool you can slice them - 6 slices to each mini loaf (nutrition figured for this) Wrap what you aren't going to eat in the next couple of days and freeze. They make a wonderful treat mid-winter. Just take one out to defrost and enjoy just a small taste.
Number of Servings: 30
Recipe submitted by SparkPeople user CALIDREAMER76.
Sift together the flour, baking powder, baking soda, salt, and spices in a bowl.
In a large bowl combine the zucchini, sugar, vanilla, egg beaters and applesauce. Add the dry ingredients and mix by hand well. Add the chopped nuts and raisins if you like.
Pour into prepared loaf pans. Bake approx. 1 hour - do the toothpick test.
When cool you can slice them - 6 slices to each mini loaf (nutrition figured for this) Wrap what you aren't going to eat in the next couple of days and freeze. They make a wonderful treat mid-winter. Just take one out to defrost and enjoy just a small taste.
Number of Servings: 30
Recipe submitted by SparkPeople user CALIDREAMER76.