Nutty Zucchini Bread:

Date Added: 21 Jan 2010
Listed in: Breads and Muffins

• 1½ cups all-purpose flour


• 1½ teaspoons baking powder


• ½ teaspoon baking soda


• ¼ teaspoon salt


• ½ teaspoon ground cinnamon


• 2 large eggs


• 1¼ cups SPLENDA® No Calorie Sweetener, Granulated


• ⅓ cup canola oil


• ½ cup unsweetened applesauce


• 1 teaspoon vanilla extract


• 1 cup shredded zucchini


• ½ cup chopped walnuts

Preparation Time 15 min | Cooking Time 40 min:
12 servings | 160 Calories | 4g Protein | 14g Carbohydrates | 11g Fat

Enjoy a slice with coffee, tea, or milk.

• Preheat oven to 350 degrees 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 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.

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