Nutty Zucchini Bread
Enjoy a slice with coffee, tea, or milk.
- Serves: 12
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Total Time: 55 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 12
Serving Size: 1 (2/3 inch) slice
- Amount Per Serving
- Calories:
- 160
- Calories from Fat:
- 90
- Total Fat:
- 11g
- Saturated Fat:
- 1g
- Cholesterol:
- 35mg
- Sodium:
- 140mg
- Total Carbs:
- 14g
- Dietary Fiber:
- 1g
- Sugars:
- 2g
- Protein:
- 4g
DIRECTIONS
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.
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated
- 1/3 cup canola oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1/2 cup chopped walnuts
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