Zucchini Bread or Muffins

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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 129.5
  • Total Fat: 8.3 g
  • Cholesterol: 32.7 mg
  • Sodium: 162.1 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.7 g

View full nutritional breakdown of Zucchini Bread or Muffins calories by ingredient
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Number of Servings: 13


    1 1/2 cup shredded raw zucchini
    1 1/2 cups whole wheat flour
    1 tsp baking soda
    1/4 tsp baking powder
    1/4 tsp salt
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    1/4 cup canola oil
    1/4 cup water
    1 cup splenda
    2 large eggs
    1/2 cup walnuts, chopped


In a large bowl whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Set With a hand mixer, beat the oil, water, splenda, eggs, and vanilla until well blended. Stir in the zucchini. Add the flour mixture, beating just until combined. Then fold in the nuts. Bake on 350* until the bread has risen and a toothpick inserted in the center comes out clean, about 50 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Well wrapped, this bread will keep for several days at room temperature.
**This recipe will make about 13 muffins if you prefer single servings like me**

Number of Servings: 13

Recipe submitted by SparkPeople user _BIG_MAMA.

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