Nutritional Info

Nutrition Facts

Serving Size 1 (83g)

Calories 204
Calories from Fat 16 (8%)
Amount Per Serving %DIV
Total Fat 1.8g 3%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 0.6mg 0%
Sodium 167.6mg 7%
Potassium 213mg 5%
Total Carbohydrate 39.4g 13%
Dietary Fiber 4.4g 17%
Sugars 10.6g
Protein 5.5g 11%

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Recipe Description
Zucchini Quick Bread
Prep time
15 min
Cook time
45 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1 Cup(c)  zucchini, shredded
1/4 Teaspoon(t)  cinnamon, ground
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  baking powder
2 Cup(c)  whole wheat pastry flour
2 Teaspoon(t)  pure vanilla extract
1/2 Cup(c)  brown rice syrup
1/2 Cup(c)  unsweetened applesauce
3/4 Cup(c)  soy yogurt
1   banana, mashed
1/2 Cup(c)  walnut pieces


Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray. In a mixing bowl, mix together the mashed banana, yogurt, applesauce, brown rice syrup, and vanilla. In a separate bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon. Fold the wet ingredients into the dry, being careful not to overmix. Fold in the zucchini and walnuts. Pour the batter into the prepared loaf pan. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack, and let cool completely before slicing or storing.

Additional notes

Serve warm and spread with jam or nondairy butter for an afternoon or anytime treat.

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