Cinnamon Zucchini Bread
8 servings
Ingredients
- 3 c. whole wheat flour (or 1½ ea. white cake flour and whole wheat flour)
- 1 t. baking soda
- 1 T cinnamon
- ½ c. sugar or .85 oz. Splenda (24 packets)
- ½ c. vegetable oil
- 6 egg whites (6 oz.)
- ½ c. non-fat sour cream.
- 1 T. vanilla extract
- 2 c. zucchini, shredded
- ½ c. ground walnuts
- Baking spray or vegetable oil cooking spray
Directions
1. Preheat the oven to 300º.
2. In a mixing bowl, combine flour, baking soda, cinnamon, and sugar, mix well to blend evenly.
3. Add the oil, egg, vanilla and sour cream into the dry ingredients mix and blend with a whisk or electric mixer.
4. When combined, add the zucchini and nuts, mixing thoroughly to incorporate.
5. Place in a 9-inch loaf pan greased with cooking spray, and bake in oven for 1½ hours.
6. Check center with toothpick that should come out clean.
Nutritional Information – Per Serving
Calories 519
Calories from Fat 169 |
Amount Per Serving | % Daily Value* |
| |
Total Fat 18.8g | 29% |
Saturated Fat 3.0g
Trans Fat 0.0 | 15% |
Cholesterol 0mg | 0% |
Sodium 216mg | 9% |
Total Carbohydrates 70.2g | 23% |
Dietary Fiber 2.6g
Sugar 32.2g | 10% |
Protein 9.9g
Vitamin A 3%
Vitamin C 8%
Calcium 6%
Iron 15% | |
* Based on a 2000 Calorie Diet |
Source: Woodhull Hospital / North Brooklyn Health Network |
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