Low-cal Zucchini BreadSubmitted by: TRIXBUNNIE
3 cups flour
2 cups Splenda
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 tbsp cinnamon
1 tsp cloves
1 tsp nutmeg
3/4 cup liquid egg substitute
3/4 cup unsweetened applesauce
1 tsp vanilla extract
2 cups grated zucchini (about 2 large baby)
2. In a large bowl, combine all dry ingredients. Stir in egg substitute and vanilla until mix becomes moist. Add zucchini last.
3. Pour batter evenly into pans. Bake for 1 hour or until knife inserted into center comes out clean. Let cool 5 minutes. Serve with non-fat whipped topping.
Makes 2 loaves. Each loaf yields 10 pieces.
Number of Servings: 20
Recipe submitted by SparkPeople user TRIXBUNNIE.