Zucchini Vegetable Bread - muffins

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 170.9
  • Total Fat: 8.6 g
  • Cholesterol: 31.9 mg
  • Sodium: 37.1 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 4.0 g
  • Protein: 6.9 g

View full nutritional breakdown of Zucchini Vegetable Bread - muffins calories by ingredient
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Submitted by:


Haven't even tried this myself yet, sounds goof tho. Haven't even tried this myself yet, sounds goof tho.
Number of Servings: 20


    3 Large Eggs
    4 tbls Canola/soybean Oil
    1/2 Cup Unsweetened Apple Sauce
    3 tsp Vanilla
    1 tsp Lemon Juice
    1/4 Cup Brown Sugar
    4 tbsp Flax Seed Meal (seeds)
    4 tbsp Protein Powder,
    1 Cup Splenda
    2 Cups Shredded Zucchini or other squash
    1/4 Allspice
    1 Tbsp Cinnamon
    1 tsp Salt
    2 tsp Baking powder
    1/4 tsp Baking Soda
    1 cup soy flour
    2 Cups Whole Wheat Flour
    4 tblsp *Flax Seed Meal (ground flax or seeds
    1 Pint Blueberries


Recipe makes 2, 9" loaf pans with 12 slices per loaf. 1 slice per serving.
Preheat oven to 350 and grease pans.
2.) Using hand mixer on low, mix eggs, oil, applesauce, vanilla, lemon juice and sugars. Stir in zucchini.
Add allspice, cinnamon, salt, baking powder, baking soda and flour. Mix just until blended. Do not over mix. Stir in blueberries.
Bake for 60 or so, when toothpick comes out clean.

Number of Servings: 20

Recipe submitted by SparkPeople user KATIESTYLE.

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