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Sweet Potato and Zucchini Bread |
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Serves: 16 Print this RecipeServing size: one 1-inch slice This fiber-rich, slightly spicy bread is especially good around holiday 2 cups whole-wheat or unbleached flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons cinnamon 3 egg substitute equivalents 3/4 cup unsweetened applesauce 1/4 cup fructose 1 teaspoon vanilla extract 1-1/2 cups grated zucchini, unpeeled 1-1/2 cups grated raw sweet potatoes, peeled 1. Preheat the oven to 350 degrees. Spray a 9x5x3-inch loaf pan with nonstick cooking spray and set aside. 2. Combine the first four ingredients in a medium bowl. In a larger bowl, beat together the eggs, applesauce, fructose, and vanilla. Mix in the zucchini and sweet potatoes. Add the flour mixture to the bowl and mix well. 3. Transfer the batter to the prepared pan; bake for 1 hour and 15 minutes. Cool bread in the pan for 15 minutes. Turn bread onto a rack and cool completely. Slice and serve. EXCHANGES Starch 1 NUTRITION FACTS Calories 89(Calories from Fat 2) Total Fat 0 grams Saturated Fat 0 grams Cholesterol 0 milligrams Sodium 68 milligrams Total Carbohydrate 19 grams Dietary Fiber 1 gram Sugars 6 grams Protein 3 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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