Zucchini Bread

Author: Canadian Living

  • Portion size 1 serving
  • Credits : SPLENDA®

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1 1/4 cup Splenda® No Calorie Sweetener, Granular
  • 1/3 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/2 cup chopped walnuts

Method

Preheat oven to 350°F. Lightly spray an 8 x 4-inch loaf pan with vegetable cooking spray.

Combine flour, baking powder, soda, salt and cinnamon; set aside.

Beat eggs and SPLENDA® Granulated 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.

Nutritional facts Per serving: about

  • Sodium 160 g
  • Protein 4 g
  • Calories 170.0
  • Total fat 11 g
  • Cholesterol 35 g
  • Saturated fat 1 g
  • Total carbohydrate 17 g
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Zucchini Bread

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