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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 73.4
  • Total Fat: 0.7 g
  • Cholesterol: 19.9 mg
  • Sodium: 127.3 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.0 g

View full nutritional breakdown of Guiltless Zucchini Bread with Blueberries calories by ingredient
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Guiltless Zucchini Bread with Blueberries

Submitted by: GRACIE55113

Introduction

While sugar may play a necessary role in some baked goods because of chemical reactions that result in the proper texture, rising, et cetera, quick breads are a wonderful category of sweets for which the complete substitution of a low-calorie sweetener such as Splenda is not only completely acceptable from a baking standpoint, but for taste as well.

Splenda is not truly calorie free; there are approximately 2 calories per teaspoon (compared to 15 calories per teaspoon of sugar!), so when utilizing in baked goods be sure to add 97 calories per cup of Splenda if you are concerned with accurate nutrition info. If you are not yet brave enough to try for a complete substitution, feel free to try the recipe with the Splenda Baking Blend (half sugar and half splenda), but it is worth trying the entire recipe with Splenda to see just how delicious "guiltless" baking can be!

This recipe is also included in the "guiltless" category because it is virtually fat free! The use of applesauce in quick breads in lieu of oil is not only heart healthy and MUCH lower in calorie (its use saves about 60 calories per half-inch slice!), but it results in a tender, sweet quickbread.

I've kept the whole eggs in this recipe instead of using an egg substitute or egg whites, as the caloric value difference is only about 5 calories per slice and I find that the yolks are a necessary binding ingredient. If you are concerned with cholesterol (and the recipe as written only has about 20 grams per slice) try it with egg whites or egg substitute (3/4 cup) and let us know how it goes!

Adapted from recipezaar.com



While sugar may play a necessary role in some baked goods because of chemical reactions that result in the proper texture, rising, et cetera, quick breads are a wonderful category of sweets for which the complete substitution of a low-calorie sweetener such as Splenda is not only completely acceptable from a baking standpoint, but for taste as well.

Splenda is not truly calorie free; there are approximately 2 calories per teaspoon (compared to 15 calories per teaspoon of sugar!), so when utilizing in baked goods be sure to add 97 calories per cup of Splenda if you are concerned with accurate nutrition info. If you are not yet brave enough to try for a complete substitution, feel free to try the recipe with the Splenda Baking Blend (half sugar and half splenda), but it is worth trying the entire recipe with Splenda to see just how delicious "guiltless" baking can be!

This recipe is also included in the "guiltless" category because it is virtually fat free! The use of applesauce in quick breads in lieu of oil is not only heart healthy and MUCH lower in calorie (its use saves about 60 calories per half-inch slice!), but it results in a tender, sweet quickbread.

I've kept the whole eggs in this recipe instead of using an egg substitute or egg whites, as the caloric value difference is only about 5 calories per slice and I find that the yolks are a necessary binding ingredient. If you are concerned with cholesterol (and the recipe as written only has about 20 grams per slice) try it with egg whites or egg substitute (3/4 cup) and let us know how it goes!

Adapted from recipezaar.com




Number of Servings: 32

Ingredients

    3 large eggs, beaten
    1 cup unsweetened applesauce
    2 1/2 cups Splenda
    2 cups zucchini, unpeeled and grated
    2 teaspoons vanilla
    1/2 teaspoon almond extract
    3 cups flour (or 1 1/2 cups white flour, 1 1/2 cups whole wheat flour)
    1/2 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    1 teaspoon cinnamon
    4 cups blueberries, fresh

Directions

1. Preheat oven to 350 degrees F
2. Prepare 2 8x4x2" loaf pans with cooking spray and lightly flour (or use a floured cooking spray)
3. In mixing bowl, add applesauce, zucchini, vanilla, almond extract, and cinnamon to beaten eggs.
4. Sift together Splenda, flour, baking powder, baking soda, and salt and gently stir into egg mixture one cup at a time until combined.
5. Gently fold in blueberries.
6. Pour batter into pans and bake for 55-75 minutes, or until toothpick inserted into center comes out clean.
____________________________________
Makes thirty-two 1/2" slices from two 8x4x2" loaves
____________________________________
Diabetic Exchanges: 1 starch

Number of Servings: 32

Recipe submitted by SparkPeople user GRACIE55113.






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Member Ratings For This Recipe


  • Very Good
    4 of 4 people found this review helpful
    We cut the Splenda by a 1/2 cup and next time we will cut it some more. Really good but a little too sweet for our taste. Thanks for this great recipe...the almond is a nice twist. - 6/10/10

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  • Bad
    1 of 3 people found this review helpful
    The chemical splenda killed this for me. A product first tested as a pesticide(1 molecule off), but because 1 researcher's bad accent, the other researcher tasted it instead of testing it and found it to be sweet. I tried natural Stevia, much better and really healthier too! - 5/10/12

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  • Incredible!
    1 of 1 people found this review helpful
    Fantastic! I used 2 cups of oat flour and 1 cup regular flour, and reduced the blueberries by a cup. Next time I will reduce the blueberries further. This is a really scrumptious bread! - 7/23/11

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  • 1 of 2 people found this review helpful
    Never guiltless because I'd have a hard time keeping at 1/32 of this for my serving size, but I'll try it sometime. - 8/16/10

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  • Incredible!
    1 of 1 people found this review helpful
    Very Yummy, love the almond extract! - 8/17/09

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  • Good
    1 of 1 people found this review helpful
    I used egg substitute and it was quite good. - 7/25/09

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  • Followed KARINDAB's reccomendation and cut the splenda by 1/2 cup. Didn't have blueberries, so replaced with 2 cups of raisins. Used 4 mini-loaf pans and baked for 40 minutes on convection bake. I was looking for a recipe that both replaced sugar with splenda and oil with applesauce; this is it! - 10/5/13

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  • I made this without the blueberries since they are out of season but I loved the nice flavor the almond extract gave. I also used sugar for the Splenda and added Enjoy Life semi sweet mini chips to one loaf. - 12/20/12

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  • I made this but had an oven disaster so it didn't cook through - will make it again and cook properly!! - 7/27/11

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  • Made this for breakfast this week. Love the combination of zucchini and blueberries - 6/16/11

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  • Not about this recipe but If you take any medication at all check to see if it will react with artificial sugars. I made the mistake of taking my pain medication with a Smoothie made with Splenda.Within 10 minutes of finishing it I was on the side of the highway extremely sick. - 8/24/09

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