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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 152.1
  • Total Fat: 5.3 g
  • Cholesterol: 27.6 mg
  • Sodium: 155.9 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.8 g

View full nutritional breakdown of Twisted Zucchini Bread calories by ingredient
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Twisted Zucchini Bread

Submitted by: MICHELLEM79
Twisted Zucchini Bread

Introduction

A low calorie, Zucchini bread with a surprising twist! A low calorie, Zucchini bread with a surprising twist!
Number of Servings: 24

Ingredients

    3 Large Eggs
    1/2 Cup Canola Oil
    1/2 Cup Unsweetened Apple Sauce
    3 tsp Vanilla
    1 tsp Lemon Juice
    1/4 Cup Brown Sugar
    3/4 Cup Sugar
    1 Cup Splenda
    2 Cups Shredded Zucchini
    1/8 tsp Nutmeg
    1 Tbsp Cinnamon
    1 tsp Salt
    2 tsp Baking powder
    1/4 tsp Baking Soda
    1 1/2 Cups White Flour
    1 1/2 Cups Whole Wheat Flour
    1 Pint Blueberries

Directions

Recipe makes 2, 9" loaf pans with 12 slices per loaf. 1 slice per serving.

1.) Preheat oven to 350 and grease pans.

2.) Using hand mixer on low, mix eggs, oil, applesauce, vanilla, lemon juice and sugars. Stir in zucchini.

3.) Add nutmeg, cinnamon, salt, baking powder, baking soda and flour. Mix just until blended. Do not over mix. Stir in blueberries.

4.) Bake for 60-75 minutes. Bread is done when toothpick inserted 2" from edge of pan comes out clean.

5.) Cool in pan for 20 minutes. Cool completely on wire rack.

6.) Enjoy! :)

Number of Servings: 24

Recipe submitted by SparkPeople user MICHELLEM79.





TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    absolutely delicious! I halved the recipe since I only had 1 loaf pan. And I made a bunch of changes - I used egg product instead of eggs, doubled the applesauce to replace the oil, and replaced the splenda with .75 c sugar,. I'm grating the zucchini right now for my next batch! - 10/13/07

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  • Incredible!
    1 of 1 people found this review helpful
    I always try a recipe as is for the 1st time, and then make adjustments as needed. But this recipe is spot on! I really like the idea of using 1/2 splenda, 1/2 real sugar, as full splenda makes baked treats come out too artificial tasting. I cannot taste any artificial flavors in this recipe! - 6/29/10

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  • Excellent and easy to make. - 8/23/12

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  • delicious. I made 24 muffins. Worked perfectly and perfect portions. - 9/18/11

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  • Combined wheat, soy, white, and hi-maize flours, added flax. - 6/26/11

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  • very good and moist. made without the oil (extra applesauce), sucranat instead of brown sugar, made 1/3 of white flour into oat flour, used coconut sugar instead of splenda - 6/10/11

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  • This was absolutely delicious. I liked that it made 2 loaves, one for now and one for later. My kids and husband ate it right up. Delicious! - 6/8/11

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  • SO GOOD! I think I might make more tomorrow. I didn't use Splenda, nor cinnamon (couldn't find the cinnamon) but it really turned out great. Awesome recipe!!! - 9/1/10

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  • I used applesauce for the oil and it was fantastic! Made 5 small loaves instead of 2 regular ones & gave them out. Everyone loved it!!! - 8/24/10

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  • I like Maltatol better than Splenda for baking things bake up nicer - 7/6/10

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  • Loved it! I exchanged the canola oil for 1 c. canned pumpkin as I didn't have applesauce. I omitted the blueberries because of using the pumpkin, and exchanged 1 c. of lite maple syrup for the splenda and white sugar. I also put the wheat flour in the blender as suggested by another member. - 6/24/10

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  • Good but I didn't cook it long enough - my center was gooey. I only did the 60 minutes and now will try 75 minutes. - 4/9/10

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  • Very good! I added a couple of teaspoons of fresh grated ginger and a little extra lemon juice and it was so fresh and bright. Next time I will try it with raisins and walnuts - 9/28/08

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  • Very yummy! I reduced the oil & added more applesauce; next time I'll try using all applesauce. As this was a bit too sweet for me, I think I'll reduce the Splenda too. Maybe use egg whites & one egg. to cut the fat. A very moist yummy treat! I had to freeze the rest to keep from eating it all! - 9/20/08

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  • Very, Very good! I made it with and without blueberries. My daughters ate it up (bonus). - 8/18/08

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  • I just made this bread this afternoon. I made one loaf without blueberries, due to taste of some. The 2nd loaf I made into muffins using blueberries and they are just wonderful! I omitted the oil and used applesauce instead. I also did not use the Splenda but left measurements for sugar the same. - 8/10/08

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  • Very tasty! Everybody loved it! - 7/13/08

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  • I did not make any changes to this recipe and it was fabulous! Everyone loved it! I'm going to make it again today. - 5/28/08

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  • could i substitute soy flour for white flour - 5/11/08

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  • Very good! I think I will try it without using splenda next time, I'm not much for the aftertaste. Maybe I'll try replacing the oil with applesauce too. - 3/20/08

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  • This was awesome! I used mostly splenda and it was still yummy! - 3/13/08

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  • very tasty!! - 2/21/08

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