Low -Sugar Zuchini Spice Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 253.3
- Total Fat: 14.1 g
- Cholesterol: 41.7 mg
- Sodium: 391.9 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 2.9 g
- Protein: 5.4 g
View full nutritional breakdown of Low -Sugar Zuchini Spice Bread calories by ingredient
Introduction
I use this as a complete breakfast when on the run. I use this as a complete breakfast when on the run.Number of Servings: 12
Ingredients
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2 C (packed) grated zucchini
6 Tbs Smart Balance 50/50 butter blend(melted)
1/3 C sugar
2 Eggs
2 tsp Vanilla Extract
1 C unbleached white flour
1C whole-wheat flour
1/4 C ground flax meal
1 tsp salt
3 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp allspice
1 1/2 tsp cinnamon
2/3 C dried, sweetened cranberries
1 C chopped walnuts
Directions
Preheat oven to 350 degrees. Lightly grease bottom of a standard-size loaf pan.
Squeeze out excess moisture from zucchini and set aside.
Beat together melted butter and sugar until well incorporated and sugar begins to dissolve.
Add eggs one at a time, beating well after each addition, and then beating again until moisture is very smooth and light yellow in color.
Stir in vanilla and flax meal.
In a seperate bowl, sift together the dry ingredients.
Add the sifted dry ingredients, alternately with the zucchini, to the butter-and egg mixture, beginning and ending with the dry.
Stir in nuts and cranberries.
Spread the batter into the prepared pan. Bake 50 to 60 minutes, or untill knife inserted all the way into the center comes out clean, and top is nicely browned. Remove bread from pan after about 10 minutes of cooling, and then continue to cool on a rack for another 30 minutes...if you can!
Number of Servings: 12
Recipe submitted by SparkPeople user CJISHEALTHY.
Squeeze out excess moisture from zucchini and set aside.
Beat together melted butter and sugar until well incorporated and sugar begins to dissolve.
Add eggs one at a time, beating well after each addition, and then beating again until moisture is very smooth and light yellow in color.
Stir in vanilla and flax meal.
In a seperate bowl, sift together the dry ingredients.
Add the sifted dry ingredients, alternately with the zucchini, to the butter-and egg mixture, beginning and ending with the dry.
Stir in nuts and cranberries.
Spread the batter into the prepared pan. Bake 50 to 60 minutes, or untill knife inserted all the way into the center comes out clean, and top is nicely browned. Remove bread from pan after about 10 minutes of cooling, and then continue to cool on a rack for another 30 minutes...if you can!
Number of Servings: 12
Recipe submitted by SparkPeople user CJISHEALTHY.
Member Ratings For This Recipe
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MSTRISH4801
