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joannao58

know of any Zuccini Bread recipes?

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Help Please I am being buried in Zuccini. Garden is now throwing them over the fence.

 

Any one have any good recipes for Zuccini bread?


jo

 

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Guest neu_me06

Cooks.com has a lo-cal zucchini bread recipe. I can't vouch for it's yum factor since I've never used this particular recipe, but I can say it looks more point friendly than our family favorite. I remember being on program back in 1990 and using my garden zucchini to make a low/no calorie cabbage zucchini soup. If I hadn't moved, I'd probably still have a quart or two in the freezer!

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I had been looking for one, too, but haven't had a chance to try this yet - this is a CORE recipe for zucchini bread. Good luck!


Jane

 

SW 224 1/2/07

WWG 164 Lifetime 1/26/10

PGW 150

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Guest luv2beslim

Do you know what size pan this was baked in?

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I know this is a little late for the original poster, but I thought maybe someone could benefit from this. I found it on aimeesadventures.com an awesome site with lots of great recipes. I haven't tried this one, but I've liked almost everything I've tried from her site.

 

The optional chocolate zucchini bread looks yummy.

 

Kristen

 

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Zucchini Bread

1 1/4 Cups Shredded Zucchini, packed

3/4 Cup Splenda Granular

1/2 Cup Brown Sugar

1/3 Cup Unsweetened Applesauce

1 Egg

1 teaspoon Vanilla

1 Cup Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1/2 teaspoon Salt

1 teaspoon Cinnamon

1 1/2 Tablespoons Cocoa Powder (optional for chocolate zucchini bread)

 

Preheat oven to 350 degrees. Place the shredded zucchini into a piece of cheesecloth and squeeze out any liquid (this is very important). Set aside. In a small mixing bowl, combine the Splenda, brown sugar, applesauce, egg and vanilla. In a medium-mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Pour the web ingredients into the dry ingredients and stir to combine. Fold in the zucchini. Spray a 1-quart loaf pan (I used glass) with butter flavored cooking spray. Pour the mixture into the loaf pan and bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean.

 

Serves: 8 - Per Serving: 118 Calories; 1g Fat (6.1% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 363mg Sodium. WWP: 2 (http://www.AimeesAdventures.com)


SW 245/CW 153/GW 150/

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I have been searching high and low for a recipe. I am going to try your's this week-end. Sounds really good....

 

Trying to get BACK on track....

EmmaJean


GETTING FAMILY SUPPORT:jump_jack

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kristen i made these tonight. thank u for posting the recipie, they were very tasty and very moist. i had some extra zucchini from a relatives garden. these will be great for breakfast at work. thabjs again for sharing this.


GOD BLESS,

LISA M

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