Makes: 2 loaves (16 servings per loaf) Nutrition Facts: Serving Size one slice (without added nuts or salt) Calories 138, Total Fat 4 g, Saturated fat 1 g, Sodium 68mg, Carbohydrates 24 g, Fiber 3g, Sugar 14g, Protein 2g
Ingredients
4 eggs or egg substitutes
2 cups coconut palm sugar (read more about it here
Appley Bran Muffins
or use sugar as an alternative if you don’t have coconut palm sugar)
½ cup vegetable oil
½ cup unsweetened applesauce
2 medium ripe bananas, mashed well (about 1 cup)
2-1/2 cups whole wheat flour
½ cups flour
1-1/2 teaspoons baking powder, low-sodium
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1-1/2 cups shredded unpeeled zucchini
¾ cup chopped walnuts (optional)
Salt (optional)
Instructions
Preheat oven at 350 degrees. Grease two 9 in x 5 in loaf pans. Set aside.
In a small bowl, beat eggs. Blend in sugar and oil. Then add bananas and applesauce and mix well until desired thickness.
Combine the flour, baking powder, baking soda and cinnamon until mixed well. Stir into egg mixture. Stir in zucchini just until combined. Add walnuts if desired.
Pour into the two greased loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean.
Cool for at least 10 minutes. Remove from pans to wire racks to cool completely.
For a less moist bread, use a little less applesauce.
Recipe by Nutrition Twins at https://nutritiontwins.com/720-national-zucchini-bread-day/