Nutty Zucchini Bread
Enjoy a slice of this reduced calorie zucchini bread with coffee, tea, or milk.
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1 1/4 cups Splenda® Granulated No Calorie Sweetener
1/3 cup canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts
- Preheat oven to 350°F (175°C). Lightly spray an 8x4-inch loaf pan with vegetable cooking spray.
- Combine flour, baking powder, soda, salt and cinnamon; set aside.
- Beat eggs and Splenda® Granulated Sweetener on medium speed with an electric mixer for 5 minutes. Add oil, applesauce and vanilla; beat at medium speed 1 minute or until blended. Add flour mixture; beat at low speed just until blended. Stir in zucchini and walnuts. Spoon batter into prepared pan.
- Bake 40 minutes or until cake tester inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool on a wire rack.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories 160 | Calories from Fat 90 | Fat 11g (sat 1.0g) | Cholesterol 35mg | Sodium 140mg | Carbohydrates 14g | Fiber 1g | Sugars 2g | Protein 4g.
Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.