- 20 mins
- 45 mins
Ingredients
- 1 c. all-purpose flour
- 1 c. whole wheat flour
- 1/4 c. flaxseed meal or wheat germ
- 1/4 c. unsweetened cocoa powder
- 2 t. baking powder
- 3/4 c. refrigerated or frozen egg product, thawed or 2 eggs
- lightly beaten
- 1/2 c. canola oil
- 1/3 c. fat-free milk
- 1 c. peeled (if desired)and shredded zucchini
- 1 medium-size ripe banana, mashed (1/2 c)
- 1/2 c. miniature semisweet chocolate pieces (optional)
Preparation
Step 1
Preheat oven to 350. Lightly coat a 13x9x2 inch baking pan with nonstick cooking spray; set aside. In a large bowl, combine all-purpose flour, whole wheat flour, flaxseed meal, cocoa powder, baking powder and 1/2 t. salt. Make a well in center of flour mixture, set aside.
In a medium bowl, whisk together granulated sugar, egg, oil and milk unti well mixed. Stir in zucchini and banana. Add zucchini mixture ll at once to flour mixture. Stir just until moistened. If desired, fold in chocolate pieces. Pour batter into prepared pan; spread evenly.
Bake 20-25 minutes or until top springs back when touched. Coon on a rack. Cut into bars. If desired, sprinkle with 1 1/2 t. powdered sugar.
Sugar Substitutes: Choose Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 c. sugar.
118 cal; 5g total fat(0g sat fat); 0 mg chol; 80 mg sodium; 16 g carb; 1 g fiber; 2 g protein; Exchanges: 1 carb; 1 fat; Carb Choices 1
Per serving with substitute: Same as above, except 109 cal; 13 g carb