Must try Zucchini Bread.
#21166 - 09/18/03 07:18 PM
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BarbaraS
Reged: 02/12/03
Posts: 1939
Loc: Wisconsin
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Thanks Heather for the suggestions earlier. The bread turned out great and very moist. 
ZUCCHINI BREAD
2 1/3 C shredded raw zucchini
6 egg whites
1 3/4 C Sugar (I add less)
1/3 C oil
1/3 C applesauce
1 tsp vanilla extract
2 cups white flour
1/4 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 C chopped walnuts (optional)
Beat eggs, sugar, oil, applesauce and vanilla extract together. Add flour, baking powder, baking soda, cinnamon, salt and walnuts. Mix together by hand. Add zucchini. Mix well. Pour in 2 small greased and floured loaf pans or 1 large loaf pan. Bake 1 hour at 350 degrees.
Edited by Heather (08/13/04 05:07 PM)
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how much flour?
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OPPS  How embrassing and the bread is very yummy!!!! Heather helped me with this recipe too.
You need two cups of flour.
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you may want to edit your post
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"The most wasted of all days is one without laughter." -- e e cummings
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I don't think she can.... it was posted almost a year ago!! 
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I'm trying to find things that are both ok for IBS and for MY DIET So... if anyone is interested (Kandee) here is the scoop on this one.
INCLUDING THE TWO CUPS OF FLOUR THAT WAS LEFT OUT OF THE "ORIGINAL POST" oops
If you don't include the walnuts the whole recipe is 2431 calories. Now depending on if you use 2 small pans (16 servings) or one large one (8 servings) the calories per slice would be..... either 152 or 304 per slice.
If you do include the walnuts the whole recipe is 2971 calories. Now depending on if you use 2 small pans (16 servings) or one large one (8 servings) the calories per slice would be..... either 186 or 371 per slice.
Hope this can help someone besides just me
Thanks Barb for the recipe....I may make it in a few weeks.
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WW points
#78723 - 06/13/04 06:51 PM
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Linz
Reged: 09/01/03
Posts: 8242
Loc: England
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Anyone know what the WW points for this would be? I have no idea how many calories are in things, but I understand my points! 
I miss Zucchini Bread 
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Sorry I don't... I don't understand the WW point system... but there are lots of others that are doing it...hopefully someone can help ya!
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I've found that if you bake a "loaf" quick bread in a cake pan instead you don't have any fall to it. (GF breads are notorious for this)...plus it is easier to divide and wrap for freezing or for a take along snack.
A recipe that makes a double loaf bakes up fine, GF style, in a 9 X 13 inch pan.
Kandee
Shell, I couldn't make this up and diet too..........I'd eat way to much of the stuff........maybe my entire day's worth of cals.. 
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calories, and it was posted on our Las Vegas Fall Sprawl boards, but I didn't have it toggled because I've run out of toggle space. I'm still looking and when I find it I'll post it for you.
Kandee
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Yep Linz I was the one who posted this on the Vegas board...
Weight watchers points
The higher the calories in a food serving, the more points are in there. Numbers in the low tens are easier for people to deal with than the numbers in the thousands which calorie counting involves. Most dieters follow the weight watchers points program by joining a class, where they're weighed each week, meet other dieters, and receive support and advice from the class organizer.
Believe it or not, the "secret" formula used to work out how many weight watchers points a meal contains is protected by a US patent. Although there are many variations of the formula, here's one that's included in the patent.
One point = (calories/50) + (fat grams/12) - (min{r, 4}/5)
The last part of the formula — min{r, 4} — is equal to the number of grams of dietary fiber or 4, whichever is the smaller number. The formula means that one point is equal to the number of calories in a food serving divided by 50. The value increases by about one point for every 12 grams of fat, and drops by about one point for every five grams of fiber.
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The problem is that you don't know the fat grams (unless Shell has this figured out?!?!) or the fiber grams, so that would be a rough estimation. But if you have that little manual WW calculator that you get when you join you can just slide it to the number of cals (estimate the fat - must be fairly low since its an IBS safe recipe) and depending on the fiber grams, the point value probably wouldnt range more than a point or two at most. Hope that helps a little.
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found the link to what you had said there.........essentially what you've said here too....
You're a jewel............. A big hug for jumping in on this.
Linz, hope this helps...
Kandee
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Thanks!!!!!!!!!!!!!!!!!! I just made this today and it is SOOOOO good. I'm very excited if you can't tell!
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~Cara~
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You are welcome!!! Heather helped me with this recipe. My neighbor gave me Zucchini bread last Fall and it was very good, but oily. I asked for the recipe and it called for "one cup of oil"! IBS and too much oil don't mix well together. 
Glad you enjoy it and I think I'll head to the store tomorrow and buy zucchini - you all made me hungry for it.
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and I bet she'll like your version better than the original recipe with all that oil!
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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This was so awesome! I thought I wouldn't be able to cook any of my favorites now that I'm diagnosed with IBS. YUMMO! This one is a keeper. THANKS!
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Questions
#301379 - 03/04/07 01:00 PM
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karl
Reged: 11/15/06
Posts: 64
Loc: USA
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Sorry if this is a dumb question but are you suppoesed to peel the zucchini before shredding it?
Also...you say 2 small pans or 1 large. Would a 5"x9" be considered large or small?
Edited by karl (03/07/07 04:37 AM)
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I never peel the zucchini when I make zucchini bread. It's an easy way to work in a little IF!
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Lisa, IBS-C (Vegan)
Stable since July 2007!
Mommy to Rhiannon Marie (Dec. 13, 2008)
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I made 2 loafs yesterday and me and my little girl has gone through the first loaf already shes only 2 and can't get enough of it! YUM!
Emmasmom
IBS-C
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freezable?
#303243 - 03/27/07 06:54 AM
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seggy
Reged: 04/24/06
Posts: 255
Loc: North East of England, UK
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can this be frozen? and if so what sort of time do you need to leave it before it's thoroughly defrosted?
thanks
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