Blueberry Zucchini Banana Bread
This is a healthier version of zucchini bread that has been kicked up a few notches with ground flax seed, blueberries and a little banana. Each serving has 5 grams of protein, counts as 2 carb serving, and 3 grams of fiber.
Ingredients
Serving size: 1" slice
Change Servings:
Servings:
Ingredients
2 cups
zucchini (shredded) 1 cup
blueberries (fresh) 1
banana (small, mashed) 3⁄4 cups
egg substitute 1 teaspoon
vanilla extract 1 cup
white sugar 2 cups
all-purpose flour 1 cup
flax seed (ground) 1⁄2 teaspoon
salt 1 teaspoon
baking powder 1⁄4 teaspoon
baking soda 1 tablespoon
cinnamon (ground) 1 cup
applesauce (unsweetened)Directions
Instructions
- Preheat oven to 350°F
- Spray 2 loaf pans or 4 mini loaf pans with cooking spray
- Add egg substitute, apple sauce, vanilla, and sugar to a large bowl and blend together
- Fold in zucchini
- Mix flour, salt, baking powder, baking soda, cinnamon, and flax seed together in a medium bowl
- Carefully stir the dry mixture into the egg mixture
- Fold in blueberries and banana
- Pour batter into prepared loaf pans
- Bake for around 50 minutes in preheated oven or until a knife or toothpick comes out clean when inserted into center of loaf
- Once the loafs are taken out of the oven, let them sit for 20 minutes to cool down in their pans
- Turn loafs over onto wire racks to cool outside of the pans
Nutritional Analysis
Per serving
Calories: 177 kcal
Protein: 5 g
Carbohydrates: 33 g
Dietary Fiber: 3 g
Phosphorus: 107 mg
Potassium: 225 mg
Sodium: 118 mg
