1. Preheat an oven to 325 degrees F. Spray 2 9x5-inch loaf pans with cooking spray.
2. In a large bowl, mix together the brown sugar, molasses, vegetable oil, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Gently minix in the shredded zucchini, and stir in the flour. Pour the batter evenly into the two prepared loaf pans.
3. Bake in the preheated oven until the loaves are browned and springy to the touch., 50-60 minutes. A toothpick inserted into the loaf should come out clean. Allow to cool in pans for ten minutes before removing to finish cooling on cooling racks.
|Serving Size: 1 Serving (76g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 19 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 78mg||24 %|
|Sodium 116mg||4 %|
|Potassium 157.5mg||4 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 23.5g|
|Protein 4.6g||7 %|
Powered by: USDA Nutrition Database
Calories per serving: 134
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