Snack

Banana-Zucchini Bread Modified is for Snack.

Banana-Zucchini Bread Modified takes 20 minutes to prepare.

Banana-Zucchini Bread Modified takes 50 minutes to cook.

Banana-Zucchini Bread Modified makes 30 servings.

The ingredients for Banana-Zucchini Bread Modified are:

Egg Substitute - equivalent o 4 eggs
2 Cups - Splenda for baking
1 Cup Canola Oil
2 medium ripe bananas (mashed - about 1 Cup)
1 1/2 Cups white flour
1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt
1 1/2 Cups shredded unpeeled zucchini
1 Cup chopped pecans

Here is how you make Banana-Zucchini Bread Modified:

In a bowl, beat eggs. Blend in Splenda and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined.Pour into two greased 9-in. x 5 in. loaf pans. Bake at 350 degrees for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely. Yield: 2 loaves.If not needed imediately, Wrapp and freeze one loaf o enjoy later.Number of Servings: 30Recipe submitted by SparkPeople user RKELLER59.

The nutritional information for Banana-Zucchini Bread Modified is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 187.4

• Total Fat: 10.4 g
• Cholesterol: 0.1 mg
• Sodium: 180.9 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 2.0 g
• Protein: 2.8 g