So are you wondering what to do with all the zucchini that is seemingly everywhere this time of year? I was searching Splenda's website for healthy recipes and came across one that I made yesterday. It is a zucchini bread that uses lots of zucchini and is extremely low calorie compared to regular zucchini bread. It turned out perfectly tasty with a pleasant cinnamon flavor. I did end up baking it longer than the recipe says, so take that into consideration. Enjoy!
INGREDIENTS
- 1½ cups shredded zucchini
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- â…“ cup SPLENDA® Sugar Blend
- ¼ cup low-fat milk
- 1 large egg
- 2 tablespoons trans-free spread, melted
- 1 teaspoon vanilla extract
DIRECTIONS
- Preheat oven to 350 degrees F. Coat an 8 x 4-inch non-stick loaf pan with non-stick cooking spray.
- Use paper towels to blot excess water from zucchini. Set aside.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In another large bowl, whisk SPLENDA® Sugar Blend, milk, egg, trans-free spread, and vanilla. Stir in zucchini. Add dry ingredients and mix just until moistened. (Batter will be lumpy.) Scrape into prepared pan.
- Bake 35 to 45 minutes, or until a tester inserted in center comes out clean. Cool in pan 10 minutes. Remove to a wire rack; cool completely.
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Comments (4)
looks and sounds delicious. only zucchini bread i have ever heard was from whole foods, and i really enjoyed it. never though of trying to make it....
i'm gonna try! thanks =]
OMG, this is delicious! I saw your post yesterday and made it today, and we almost ate the whole bread already! I baked it a little longer, too. Thank you.
this sounds like a good recipe, but i'd probably substitute the splenda for unsweetened apple sauce. i don't like the idea of putting weird chemicals in my body. the natural sugar in fruit better agrees with my body.