Breakfast

Zucchini Vegetable Bread - muffins is for Breakfast, Snack.

Zucchini Vegetable Bread - muffins takes several minutes to prepare.

Zucchini Vegetable Bread - muffins takes 60 minutes to cook.

Zucchini Vegetable Bread - muffins makes 20 servings.

The ingredients for Zucchini Vegetable Bread - muffins are:

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

Here is how you make Zucchini Vegetable Bread - muffins:

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: 20Recipe submitted by SparkPeople user KATIESTYLE.

The nutritional information for Zucchini Vegetable Bread - muffins is:

• 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