Ingredients for Zucchini Bread By Splenda
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 1/2 cups Splenda granulated sweetener
- 1/2 cup vegetable oil
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1/2 cup chopped walnuts (optional)
- vegetable cooking spray
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How to Make Zucchini Bread By Splenda
- Preheat oven to 350°F (175°C). Lightly grease an 8 x 4-inch loaf pan with vegetable cooking spray.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- Set aside the dry ingredients.
- In a large bowl, beat 2 large eggs and 1 ½ cups Splenda granulated sweetener on medium speed with an electric mixer for 5 minutes, until light and fluffy.
- Add ½ cup vegetable oil, 1 cup unsweetened applesauce, and 1 teaspoon vanilla extract to the wet ingredients.
- Beat at medium speed for 1 minute, or until well combined.
- Gradually add the dry ingredients to the wet ingredients, beating at low speed just until blended.
- Gently fold in 2 cups grated zucchini and ½ cup chopped walnuts (optional).
- Pour batter into the prepared loaf pan.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
70g
Fat
62g
Carbs
57g
