Zucchini/Carrot Bread

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 153.2
  • Total Fat: 5.4 g
  • Cholesterol: 0.3 mg
  • Sodium: 281.9 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.5 g

View full nutritional breakdown of Zucchini/Carrot Bread calories by ingredient
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Number of Servings: 14


    1/2 cup chopped walnuts
    1 cup all purpose flour
    1 cup whole grain wheat flour
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    1 tsp ground cinnamon
    1/2 tsp all spice
    1 tsp table salt
    1/2 cup flax meal
    1/4 cup egg substitute
    1 tbls vegetable oil
    1/2 cup Splenda, brown sugar
    1/2 cup finely chopped zucchini
    1/2 cup finely chopped carrot(s)
    3/4 cup fat free milk
    1/2 cup of motts apple sauce, unsweetened


Mix all dry ingredients in bowl. In second bowl blend egg substitute, splenda,apple sauce, skim milk, vegetable oil, chopped fine carrots and zucchini (in processor), nuts. Add dry ingredients mix. Line a loaf pan with parchment paper and add mixture.
Heat oven to 350 degrees. Bake for 50 minutes or until toothpick comes out dry. Turn out on to wire rack to cool. Take off parchment paper after putting on rack.
Serves 12 to 14 people

Number of Servings: 14

Recipe submitted by SparkPeople user LADY_ARIES.

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