Zucchini Applesauce Bread
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 134.1
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 140.0 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 0.8 g
- Protein: 2.4 g
View full nutritional breakdown of Zucchini Applesauce Bread calories by ingredient
Number of Servings: 28
Ingredients
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INGREDIENTS
* 2 cups coarsely shredded zucchini
* 3 cups all-purpose flour
* 1 3/4 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon baking powder
* 3/4 cup applesauce
* 1/2 cup egg substitute
* 1/3 cup vegetable oil
* 1 tablespoon vanilla extract
Directions
1. Preheat oven to 350 degrees.
2. Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
3. Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened. Divide batter evenly between 2 (71/2 x 3-inch) loaf pans coated with cooking spray.
4. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
Number of Servings: 28
Recipe submitted by SparkPeople user BECKYSTEELE.
2. Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
3. Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened. Divide batter evenly between 2 (71/2 x 3-inch) loaf pans coated with cooking spray.
4. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
Number of Servings: 28
Recipe submitted by SparkPeople user BECKYSTEELE.