Ingredients for Zucchini Cranberrry Bread
- 1 large egg
- 1 large egg white
- Low Fat Buttermilk
- Light Olive Oil
- All Purpose Flour
- Whole Wheat Pastry Flour
- Splenda Granular
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- Baking Powder
- 1/2 teaspoon salt
- 2 cups grated zucchini
- 1 cup dried cranberries
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How to Make Zucchini Cranberrry Bread
- Preheat oven to 350°F (175°C).
- Grease a large loaf pan (9x5 inches) and lightly dust with flour.
- In a medium bowl, whisk together 1 large egg, 1 large egg white, 1 cup buttermilk, and 1/3 cup vegetable oil.
- In a large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, 1 cup Splenda Granules, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in 2 cups grated zucchini and 1 cup dried cranberries. Pour batter into the prepared loaf pan.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
3g
Fat
2g
Carbs
3g
