Snack

Zucchini/Carrot Bread is for Snack.

Zucchini/Carrot Bread takes 15 minutes to prepare.

Zucchini/Carrot Bread takes 50 minutes to cook.

Zucchini/Carrot Bread makes 14 servings.

The ingredients for Zucchini/Carrot Bread are:

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

Here is how you make Zucchini/Carrot Bread:

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 peopleNumber of Servings: 14Recipe submitted by SparkPeople user LADY_ARIES.

The nutritional information for Zucchini/Carrot Bread is:

• 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

The dietary needs meet for Zucchini/Carrot Bread is Low Fat