Zucchini Bread with a Twist

Zucchini Bread with a Twist Enlarge Image
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3 users rated this recipe an average rating of 2.5
Makes:
12 servings
Yields:
1 loaf
Prep:
25 mins
Cool:
2 hrs
Bake:
50 mins to 55 mins 350°F
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Zucchini Bread with a Twist

Ingredients
1 1/4
1/4
cup flax seed meal or toasted wheat germ
1 1/2
teaspoons baking powder
1
teaspoon apple pie spice
1/4
teaspoon salt
1
cup finely shredded zucchini
2/3
cup sugar
1/4
cup canola oil
1/3
cup snipped dried cranberries

Directions

  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl stir together flour, flax seed meal, baking powder, apple pie spice, and salt. Make a well in the center of flour mixture; set aside.
  2. In a medium bowl beat egg whites with a fork. Stir in zucchini, sugar, oil, and orange peel. Add zucchini mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in dried cranberries. Spoon batter into prepared loaf pan.
  3. Bake for 50 to 55 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool on wire rack. Wrap and store overnight before slicing.

Nutrition Facts

(Zucchini Bread with a Twist)
    Per serving:
  • 159 kcal cal.,
  • 6 g fat
  • 105 mg sodium,
  • 25 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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