Picnic

Carrot and Zucchini with walnuts - loaves is for Snack.

Carrot and Zucchini with walnuts - loaves takes 20 minutes to prepare.

Carrot and Zucchini with walnuts - loaves takes 60 minutes to cook.

Carrot and Zucchini with walnuts - loaves makes 20 servings.

The ingredients for Carrot and Zucchini with walnuts - loaves are:

Crushed Pineapple (540 ml) - 2.278 cups Drained ( but reserve 1/4 cup of juice)
Walnuts, 1/2 cup - chopped
Whole Wheat Flour ( No Name ) 2 cups
Salt, 1/2 tsp
Cinnamon, ground, 2 tsp
3/4 cup Fat Free Buttermilk
Egg, fresh, 3 large
Granulated Sugar, 1 1/2 cup
*Canola Oil, 1/4 cup
Apple sauce ( no Name) unsweetened 1/4 cup
Vanilla Extract, 1 tsp
Carrots, raw, 1 cup, grated
Zucchini, 1 cup, grated and drained
Unsweetened Medium desiccated Coconut 60 ml, 4 tbsp
*Bob's Red Mill Whole Ground Flaxseed Meal, 3 Tbsp.
2 tsp baking soda

Here is how you make Carrot and Zucchini with walnuts - loaves:

Makes 2 loaves ( 10 slices per loaf, 1 slice is one serving)Preheat oven 350 F /180 CSpray two loaf pans and set asideCombine carrots , Zucchini and pineapple in one bowl set asideChop walnuts ( toasted ) and all dry ingredients in another bowl and set aside.Combine rest of ingredients plus 1/4 cup reserved pineapple juice, whisk together and add to vegetable mix.- then add this to dry mix and stir until moistened, spoon into loaf pans, smooth batter and bake 1 hour or until toothpick comes out clean! Cool on wire rack. Each loaf should yeild 10 nice thick slices. Enjoy toasted too.I do not glaze mine , but if you want to do so use powdered sugar and heated pineapple juice and sprinckle with some toasted coconut to dress up this loaf. Number of Servings: 20Recipe submitted by SparkPeople user MELTEAGUE.

The nutritional information for Carrot and Zucchini with walnuts - loaves is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 181.9

• Total Fat: 4.9 g
• Cholesterol: 32.1 mg
• Sodium: 203.1 mg
• Total Carbs: 31.7 g
• Dietary Fiber: 1.9 g
• Protein: 3.5 g