Preheat oven to 350 degrees. Beat eggs and egg white, add oil, Stevia and sugar. Mix well.
Add grated orange & lemon rinds, vanilla and grated zucchini. Mix well again.
In a separate bowl, mix together flour, powdered milk, salt, baking powder, soda, cinnamon and walnuts.
Combine with zucchini mixture and mix well.
(Note: some zucchini may contain more moisture than others and the addition of more flour may be necessary.)
Oil* thoroughly two 1 lb. coffee cans** and pour bread batter into them.
Bake 1 Hour or until a toothpick comes out clean.
Let breads cool completely. Loosen with a spatula and remove.
If it is difficult to remove, open bottoms of cans and force bread out. Slice and enjoy.
* Cooking spray also works instead of oil.
** 13 oz. coffee cans should also work, or you can use regular bread pans - cooking time may need to be adjusted.
Great recipe for using up the zucchini from the garden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (161g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 228 (62%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 11.6mg||4 %|
|Sodium 3907.4mg||135 %|
|Potassium 359.3mg||9 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 10.1g||41 %|
|Sugars, other 26.4g|
|Protein 5.4g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 369
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