Vegan Low Fat Zucchini Bread

  • COOK
    60 Mins
  • PREP
    15 Mins
  • TOTAL
    75 Mins

Guilt free, lowfat and vegan zucchini bread. A sweet and cozy cinnamon spiced baked treat. Completely Oil free.

Original Release Date: August 4, 2012

Nutritional Facts
Servings 8Serving Size 1 Inch Slice




Calories227
Fat5.25g
Carbohydrates42g
Protein4.25
Fiber3g
Sugar22.2g
Sodium149mg





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Ingredients


  • 3/4 Cup Whole Wheat Flour
  • 3/4 Cup All Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Ground Ceylon Cinnamon
  • 1 Tablespoon Ground Flax Seed
  • 1 Cup Coarsely Grated Zucchini, Well Drained & Measured Packed
  • 3/4 Cup White Sugar
  • 1 Teaspoon Vanilla
  • 1 Tablespoon Apple Sauce
  • 1 8-oz. Can Crushed Pineapple With Juice
  • 1/2 Cup Walnuts or Pecans


Directions


Preheat Oven to 350 degrees. Grease and flour a 4 inch by 8 inch loaf pan and set aside.

In a large mixing bowl add both flours, baking powder and soda, salt, cinnamon and flax seed and mix together.

Next in a food processor place nuts and pulse them a few times until they are finely chopped. Pour into mixing bowl along with the zucchini. Take your hands and mix the flour, nuts and zucchini together so that it doesn't form any lumps.

Add can of pineapple, vanilla, apple sauce and sugar to the food processor and pulse a few times until it's well combined and becomes liquid. Pour this into the mixing bowl and mix with a spoon until well combined. Don't over mix. Pour batter into the loaf pan and place into the oven and bake 1 hour.

Dump it out onto a cooling rack and flip top side up and let it cool for 1 hour before slicing.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.