Whole Wheat Zucchini Bread
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 159.0
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 280.6 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 6.8 g
- Protein: 7.4 g
View full nutritional breakdown of Whole Wheat Zucchini Bread calories by ingredient
Number of Servings: 15
Ingredients
-
1 cup rolled oats
3 3/4 cup whole wheat pastry flour
1 1/2 tablespoons baking powder
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 teaspoons No Salt Sodium Free Salt Substitute
16 packets Stevia
6 egg whites
1 cup unsweetened applesauce
1 medium mashed banana
3 cups shredded zucchini
Directions
1. Preheat oven to 350*F. Coat a baking sheet with cooking spray. Spread oats on baking sheet and lightly toast for 5-10 minutes. Let cool.
2. Stir together all but 1/3 cup of toasted oats, whole-wheat flour, baking powder, cinnamon, nutmeg, cloves, and No Salt in a mixing bowl. Whisk together Stevia, egg whites, applesauce, and mashed banana; stir in zucchini. Add the wet ingredients into the dry ingredients until moistened.
3. Divide the batter between the prepared loaf pans. Sprinkle the reserved oats on top of each loaf. Bake until a skewer inserted in the center comes out clean, about 45 to 55 minutes.
4. Let the loaves cool in the pans for 5 minutes; turn them out onto a wire rack to cool completely.
Number of Servings: 15
Recipe submitted by SparkPeople user A_MARIE93.
2. Stir together all but 1/3 cup of toasted oats, whole-wheat flour, baking powder, cinnamon, nutmeg, cloves, and No Salt in a mixing bowl. Whisk together Stevia, egg whites, applesauce, and mashed banana; stir in zucchini. Add the wet ingredients into the dry ingredients until moistened.
3. Divide the batter between the prepared loaf pans. Sprinkle the reserved oats on top of each loaf. Bake until a skewer inserted in the center comes out clean, about 45 to 55 minutes.
4. Let the loaves cool in the pans for 5 minutes; turn them out onto a wire rack to cool completely.
Number of Servings: 15
Recipe submitted by SparkPeople user A_MARIE93.