Zucchini Bread
This quick bread is sweet, spicy, and bursting with zucchini.
- Serves: 10
- Prep Time: 12 Minutes
- Cook Time: 35 Minutes
- Total Time: 57 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 10
Serving Size: 1 (3/4 inch) slice.
- Amount Per Serving
- Calories:
- 130
- Calories from Fat:
- 25
- Total Fat:
- 2.5g
- Saturated Fat:
- 0.5g
- Cholesterol:
- 20mg
- Sodium:
- 190mg
- Total Carbs:
- 22g
- Dietary Fiber:
- 1g
- Sugars:
- 7g
- Protein:
- 3g
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.
NOTE
Serving Size: 1 (3/4 inch) slice
INGREDIENTS
- 1 1/2 cups shredded zucchini
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/3 cup SPLENDA® Sugar Blend
- 1/4 cup low-fat milk
- 1 large egg
- 2 tablespoons trans-free spread, melted
- 1 teaspoon vanilla extract
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