Zucchini Bread
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This recipe makes 1 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 170 |
| pro | 4 g |
| total fat | 11 g |
| sat. fat | 1 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 35 g |
| sodium | 160 g |
| Sugars | 1 g |
Ingredients
- 1-1/2 cups all-purpose flour
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 2 large eggs
- 1-1/4 cups Splenda® No calorie Sweetener, Granular
- 1/3 cup canola oil
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup shredded zucchinis
- 1/2 cup chopped walnuts
Preparation
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.
Additional information :
Source : SPLENDA®
