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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 80.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 203.5 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.0 g

View full nutritional breakdown of Low-cal Zucchini Bread calories by ingredient
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Low-cal Zucchini Bread

Submitted by: TRIXBUNNIE


Number of Servings: 20

Ingredients

    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)

Directions

1. Preheat oven to 350 degrees. Spray 2 loaf pans with non-stick cooking spray.

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.





TAGS:  Desserts |

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Member Ratings For This Recipe

  • The mixture as it had all the ingredients in it was no where near moist. I added a little water from another recipe I had to see if this would help, but it didn't. The end result came out extremely dense and unappetizing, although whether through my fault or not I don't know. - 10/9/09

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