Zucchini Bread
This recipe makes 1 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 170170 cal |
| pro | 4 g4g pro |
| total fat | 11 g11g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 17 g17g carb |
| fibre | 1 g1g fibre |
| chol | 35 g35g chol |
| sodium | 160 g160g sodium |
| Sugars | 1 g1g Sugars |
Ingredients
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1-1/2 tsp baking powder 1-1/2 tsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
- 2 large eggs 2 large eggs
- 1-1/4 cups Splenda® No Calorie Sweetener, Granular 1-1/4 cups Splenda® No calorie Sweetener, Granular
- 1/3 cup canola oil 1/3 cup canola oil
- 1/2 cup unsweetened applesauce 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract 1 tsp vanilla extract
- 1 cup shredded zucchinis 1 cup shredded zucchinis
- 1/2 cup chopped walnuts 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®
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