Zucchini Bread
| 1 1/2 | cups whole wheat flour |
| 1 1/2 | cups unbleached white flour |
| 1 | teaspoon baking soda |
| 1 | teaspoon baking powder |
| 3 | teaspoons ground cinnamon |
| 2 | eggs |
| 1 | tablespoon flax seed |
| 3 | tablespoons water |
| 1 | cup canola oil |
| 2 1/4 | cups Splenda |
| 3 | teaspoons vanilla extract |
| 2 | cups grated zucchini |
- Grease and flour 2 8X4 inch pans. Preheat oven to 325 degrees.
- Sift flours,salt,baking powder,soda,and cinnamon together in bowl.
- Beat eggs,oil vanilla and splenda together in a large bowl. Add sifted ingredients to the creamed mixture. and beat well. Stir in zucchini until well combined. Pour into prepared pans.
- Bake for 40-60 minutes. Cool for 20 minutes.
Breads
| Nutrition Facts | ||||||
Serving Size 83.8g |
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Amount Per Serving |
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|
Calories 337 Calories from Fat
124 |
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% Daily Value* |
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|
Total Fat
13.8g 21%
|
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Saturated Fat
1.1g 6%
|
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|
Cholesterol
22mg 7%
|
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|
Sodium
84mg 3%
|
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Total Carbohydrates
43.5g 15%
|
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|
Dietary Fiber
1.1g 4%
|
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|
Sugars
25.8g |
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|
Protein
3.2g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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