Nutritional Info

Nutrition Facts

Serving Size 1 (56g)

Calories 245
Calories from Fat 223 (91%)
Amount Per Serving %DIV
Total Fat 24.8g 38%
Saturated Fat 6.1g 31%
Monounsaturated Fat 16.8g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 6.6mg 2%
Sodium 172.9mg 8%
Potassium 30.1mg 1%
Total Carbohydrate 2.2g 1%
Dietary Fiber 0g 0%
Sugars 0.8g
Protein 1.1g 2%

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Recipe Description
I grew up on this bread, and now my kids enjoy it as much as I do.
Prep time
15 min
Cook time
45 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1/3 Cup(c)  zucchini pulp
1 Tablespoon(T)  unsweetened apple juice concentrate
1 Tablespoon(T)  zucchini pulp
4   eggs
3 Dash(ds)  nutmeg, ground
3 Tablespoon(T)  date sugar, packed
1 1/2 Teaspoon (Metric)(tsp)  baking soda
2 Tablespoon(T)  water
1/3 Cup(c)  unsweetened apple juice concentrate
1/2 Cup(c)  vegetable oil
1 1/2 Cup(c)  all purpose flour, tapped lightly
1/2 Cup(c)  date sugar, packed
1 1/2 Teaspoon(t)  cinnamon, ground


Preheat oven to 325° F. Oil or grease a 9 by 5 by 2 3/4 inch loaf pan with vegetable oil or vegetable shortening. In large bowl. stir together flour, date sugar, cinnamon, nutmeg, oil, pureed zucchini and juice concentrate. Add water and eggs and stir for 2 to 3 minutes by hand. Stir in baking soda quickly, and then mix (28 to 30 beats). Immediately pour batter into prepared loaf pan. Bake 42 to 45 minutes, or until a knife inserted in the center of the loaf comes out clean. Loosen bread from pan with a knife and turn loaf out onto a wire rack to cool. To store. wrap cooled loaf in plastic and store on countertop or freeze.

Additional notes

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